Barley Mushroom Casserole (Vegan) Recipe

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Barley Mushroom Casserole (Vegan) Recipe from the Recipes 4U Collection


Barley Mushroom Casserole (Vegan) Recipe

Recipe Ingredients

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

Recipe Preparation

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



Servings: 4




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Barley Mushroom Casserole (Vegan) Recipe from the Recipes-4U Collection

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This Barley Mushroom Casserole (Vegan) Recipe is one of our Grain Recipes, which have been assembled from our own collection and public domain sources. It goes without saying that, as we have over 50,000 recipes in our cookbook it is not practical to prepare and eat every single recipe on our web site, so take care and plan carefully. If you spot any thing that looks wrong, please let us know.


Barley Mushroom Casserole (Vegan) Recipe

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