Egg Barley Farfel Recipes
EGG "BARLEY": FARFEL
This isn't barley, it's pasta. You could also use orzatta. You can also dry the dough and grate it with a box grater. Barley and kasha used to be the staples of Eastern Europe; potatoes and pasta replaced them.
Provided by Food Network
Categories side-dish
Time 56m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
- In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
- Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.
MUSHROOM FARFEL
Recipe from the local newspaper! Cooking time is very different each time... farfel can take 60-90 mins to become tender.
Provided by love4culinary
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In saucepan, bring broth to a boil.
- Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked.
- Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins.
- Add frozen veggies, thyme and cooked farfel.
- Stir and heat through.
Nutrition Facts : Calories 45.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 2.7, Sodium 32.8, Carbohydrate 9.4, Fiber 2, Sugar 1, Protein 2.2
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