Brown Rice Noodle Kugel

Sara Goldstein Sara Goldstein
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Create a twist on the classic noodle kugel with this savory brown rice noodle version! It’s the perfect gluten-free side dish filled with caramelized onions and a zing of fresh black pepper.

1h 30m 6
Easy Vegetarian Gluten Free Pescatarian Parve Freezer-Friendly

Contains: Egg

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Cook noodles for slightly less time than the package directions, approximately nine minutes.

  3. While the noodles are cooking, heat oil in a skillet and sauté the onions until golden and caramelized, about 20 minutes or so.

  4. When the noodles are done cooking, strain and toss with a little bit of oil to prevent them from sticking.

  5. Mix together the eggs, salt, pepper, and dairy-free milk in a bowl. Toss in the cooled noodles. When the onions are done cooking, set aside for a few minutes to cool before adding them to the bowl.

  6. Mix well and pour into a greased eight-inch baking pan.

  7. Bake for 40 to 45 minutes until golden.

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1 Comment

Leah Goldman •

in the ingredients you list Heaven and eath fettucinni noodles but show a box of brown rice fettucini and the title of recipe is brown rice noodle kugel so should we use the brown rice pasta or regular fettucine noodles. thanks

Avigael Levi Kosher.com Team •
Reply to Leah Goldman

We're referring to the same Heaven & Earth Brown Rice Fettucine noodles throughout the full recipe...if you click where it says 'Heaven & Earth Fettuccine noodles' in the ingredients list, you'll see an image of the correct noodles, which is also show in the recipe image!