Egg Farfel with Vegetables
Try this Egg Farfel with Vegetables recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains eggs
dairy free
- 1 c chicken broth
- salt & pepper; ( i sub osem
- 1 sm box egg barley
- 1 sm onion; diced
- 1 stalk celery; diced
- 1 sweet red pepper; (or green
- 1/2 lb mushrooms; (optional)
- Carbohydrate 0.3178 g
- Cholesterol 0 mg
- Fat 0.3859 g
- Fiber 0 g
- Protein 1.2258 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (454g)
- Sodium 928.43 mg
- Sugar 0.3178 g
- Trans Fat 0.3859 g
- Calories 9 calories
Also, I would be remiss if I didnt post my grandchildrens 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,
