Egg Farfel with Vegetables
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INGREDIENTS
- 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)
- 1 c Chicken broth
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (454g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 9 | ||
| Calories from Fat: 3 (33%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.4g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 928.4mg | 32 % | |
| Potassium 68.1mg | 2 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.3g | ||
| Protein 1.2g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 9
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