Tarhonya (Hungarian Egg Barley)

🛒 Ingredients

• Tarhonya (Hungarian Egg Barley) 50 g · 180 kcal
• Onion 10 g · 4 kcal
• Vegetable Oil 5 g · 44 kcal
• Vegetable Broth 120 g · 6 kcal

👨‍🍳 Instructions

1. Finely chop the onion. In a medium-sized pot, heat the vegetable oil over medium heat, then add the chopped onion and sauté until translucent, about 3-5 minutes.
2. Add the dry tarhonya to the pot with the onions. Stir frequently and toast the pasta for about 5-7 minutes until it turns a light golden-brown color.
3. Pour in the vegetable broth, ensuring the tarhonya is just covered. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until all the liquid is absorbed and the pasta is tender.
4. Fluff the tarhonya with a fork and serve hot as a side dish or with your favorite Hungarian stews.