This isn't barley, it's pasta. You could also use orzatta. You can also dry the dough and grate it with a box grater. Barley and kasha used to be the staples of Eastern Europe; potatoes and pasta replaced them.
Recipe courtesy of Wayne Harley Brachman
Show: Melting Pot
Egg
Total:
56 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
56 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Varenike Dough:

Directions

Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.

In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.

Varenike Dough:

Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.

IDEAS YOU'LL LOVE

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Scrambled Eggs Unscrambled

Recipe courtesy of Alton Brown

Rich Beef Barley Soup

Recipe courtesy of Ina Garten

Egg Rolls

Recipe courtesy of Food Network

Deviled Eggs

Recipe courtesy of Josh Cohen

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking