| |
This dish is not made with barley at all but rather with pasta that is cut to look like barley. It is very much like what the Italians call orzo, or pasta that looks like rice. The dish is very rich due to the mushrooms and chicken fat and was always appreciated around the weekend table.
|
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
4 cups Chicken Stock or use canned
2 cups barley-shaped egg pasta (orzo)
2 tablespoons rendered chicken fat or butter or salad oil
2 medium yellow onions, peeled and chopped
½ pound fresh mushrooms, sliced
Salt and freshly ground black pepper to taste
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Bring the Chicken Stock to a boil and add the pasta.
|
2. Stir now and then as the pasta cooks. In the meantime, heat a large frying pan and add the chicken fat and the onions.
|
3. Saute for a few minutes and add the mushrooms. Saute for a few minutes more, until the mushrooms are tender.
|
4. When the pasta is just tender, drain and add it to the frying pan. Add salt and pepper and serve hot.
|
|
|
|
|
