Barley Mushroom Casserole (Vegan) Recipe
1 cup Chopped onions
2 cup Sliced mushrooms
2 package Instant broth/season
2 Half a cup Water
Salt and pepper, to taste
5 1/4 oz Barley, 3/4 cup
Add your favorite spice to this casserole, if you wish. Try 1/2
teaspoon of either curry powder, basil, oregano, dill or thyme or
enjoy it as it is with the delicious subtle flavor of mushrooms. In a
medium saucepan over medium heat cook onions & mushrooms till tender
about 10 min adding small amounts of water if necessary to prevent
drying. Add broth mix, water and salt & pepper and bring to a boil.
Stir in barley, reduce heat to low, cover and simmer 50min until
barley is tender and liquid is absorbed. Stir occassionally while
cooking and add more water if necessary. Note: I eliminated the 2T+2t
of reduced calorie margarine to reduce the 5g per serving of fat in
the original recipe.
Nutrition (per serving): 169 calories Total Fat 1 g (6% of
calories) Source: More Lean & Luscious by Bobbie Hinman & Millie
Snyder Page(s): 313 Date Published: 1988
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
to Grain Recipes
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Barley Mushroom Casserole (Vegan) Recipe from the Recipes-4U Collection
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