This recipe for Hungarian browned egg barley or piritott tarhonya makes a great side dish similar to rice pilaf. The individual clumps of pasta are browned in hot fat and then cooked in hot broth. The variations are as endless as they are for rice pilaf.
Here's a larger photo of Hungarian Grated Egg Noodles - Tarhonya being made. See All About Hungarian Noodles.
Also see how Hungarian noodles are made.
- 1 tablespoon butter
- 1/2 small onion, finely chopped (or 1 package onion soup mix)
- 1 cup dry Hungarian Egg Barley
- 2 cups hot chicken broth (or water if using soup mix)
- Optional: 1 tablespoon chopped parsley
- In a medium bowl, saute onion until translucent.
- Add egg barley and saute until coated with the hot fat, about 2 minutes.
- Stir in hot stock, or water and soup mix, bring to a boil, reduce heat and cover.
- Simmer 15-20 minutes or until stock is absorbed and noodles are tender.
- Stir in chopped parsley and serve.