RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Barley Kugel - dairy, pareve
From "The Art of Jewish Cooking" by Jennie Grossinger (Random House, 1958) Barley Kugel ~~~~~~~~~~~~~~~ 1 cup pearl barley 4 cups boiling water 2 tsp salt 1/2 lb chopped mushrooms 2 onions, diced 2 Tbsp fat or butter 1/4 tsp pepper 2 eggs, beaten Stir the barley into the water. Bring to a boil; add the salt, cover and cook over low heat 45 minutes or until soft. Drain. Brown the mushrooms and onions in the fat or butter. Add to the barley with the pepper and eggs. Taste for seasoning. Turn into a greased baking dish or casserole. Bake in a 350 F oven for 40 minutes or until browned and set. Serves 6 as a substitute for potatoes.
