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Recipe: Egg Farfel with Vegetables

Categories: None

Yield: 1 Servings

      1 sm Box egg barley
      1 sm Onion; diced
      1    Stalk celery; diced
      1    Sweet red pepper; (or green
           -- pepper)diced
    1/2 lb Mushrooms; (optional)
      1 c  Chicken broth
           Salt & Pepper; ( I sub Osem
           -- powdered pareve chicken
           -- broth for salt, adds
           -- extra
           -- flavor)

Also, I would be remiss if I didn't post my grandchildren's favorite recipe of mine adapted from a 1962 Plainfield N.J. Section of National Council of Jewish Women Cookbook:

Saute vegetables in minimum amount of fat (or in broth in microwave)until tender. Meantime cook egg barley as directed. When vegetables are tender add the chicken broth and let simmer a few minutes. Add cooked farfel, salt and pepper. Mixture should be loose. Place in greased baking dish. Bake 1/2 hour, covered at 350 degrees.

Posted to JEWISH-FOOD digest by Marilyn Jacobs <jacobsma@pacbell.net> on Sep 26, 1998, converted by MM_Buster v2.0l.

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