An interesting alternative to rice, traditional pasta and quinoa. It took me a while to find these in the US. In Hungary they are very popular under the name of tarhonya.Ingredients
1 cup barley egg noodles
2 cups water
1 tbsp oil
salt to taste
Preparation
First lightly brown the noodles in the oil, but do not burn them!
Then add the water and salt, then bring to a boil.
Simmer covered, stirring occasionally, until all the water is absorbed. These are not the package instructions, but the pasta is much tastier this way!
Serve with any Hungarian stew as a side dish. On the picture they are mixed with a sour creamy chicken goulash.
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