Barley Kugel

Microwave.Lady's picture

Feb. 25, 2010


Whole hulled barley 7 Ounce (1 Cup)
Water 9 Cup (144 tbs)
Salt 2 Teaspoon
Chopped onion 1 Cup (16 tbs)
Sliced fresh mushrooms 1 Cup (16 tbs)
Butter/Margarine 2 Tablespoon
Rich brown seasoning and broth mix 1 Tablespoon (1 Envelope)
Pepper 1⁄4 Teaspoon
Beaten eggs 2


In 3-quart casserole, combine barley and 4 cups of the water.

Cook, covered, at HIGH for 12 to 15 minutes or till boiling.

Remove from micro wave oven and let stand 2 hours.


In same casserole, combine barley, 5 cups water, and salt.

Cook, covered, at HIGH for 15 minutes or till boiling.

Cook, covered, at MEDIUM (5) for 20 minutes or till tender; drain.

In 2-quart casserole, cook onion and mushrooms in butter, covered, at HIGH for 3 minutes, or till tender, stirring once.

Stir in barley, rich brown seasoning mix, and pepper.

Gradually add about 1 cup hot mixture to eggs; stir into hot mixture in casserole.

Cook, covered, at MEDIUM (5) for 8 to 10 minutes, stirring 3 times.

Stir before serving to separate grains of barley.

Recipe Summary

Difficulty Level: Easy