Hungarian Browned Egg Barley Recipe - Piritott Tarhonya

Name: Hungarian Browned Egg Barley Recipe - Piritott Tarhonya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Eastern European
Ingredients: 1 tablespoon unsalted butter; 1/2 small onion, finely chopped; 1 cup dry Hungarian egg barley; 2 cups hot chicken broth; 1 tablespoon chopped fresh parsley, optional

Hungarian browned egg barley, also known as piritott tarhonya, is a savory side dish reminiscent of rice pilaf.

⭐ 4.5 (30 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 2 servings

Category Tags:

Side Dish

Cuisine Tags:

Eastern European

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Sauté onion in a medium bowl until translucent.
Add egg barley and sauté for 2 minutes until coated.
Stir in hot stock, bring to a boil, then reduce heat and cover.
Simmer for 15-20 minutes, or until stock is absorbed and egg barley is tender.
Stir in chopped parsley and serve.

Nutritional Info (per serving)

Calories: 169 kcal

Carbohydrate: 25 g

Cholesterol: 20 mg

Fiber: 3 g

Protein: 4 g

Saturated Fat: 4 g

Sodium: 927 mg

Sugar: 2 g

Fat: 7 g

Unsaturated Fat: 0 g