BARLEY MUSHROOM CASSEROLE (VEGAN)

14.09.2008 | Author: Cook | Posted in Barley
Find out how to cook BARLEY MUSHROOM CASSEROLE (VEGAN) in
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BARLEY MUSHROOM CASSEROLE (VEGAN)


Servings: 4
Ingredients: 

  • 1 c  Chopped onions
    • 

  • 2 c  Sliced mushrooms
    • 

  • 2 pk Instant broth/season
    • 

  • 2 1/2 c  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 and mushrooms till
tender about 10 min adding small amounts of water if
necessary to prevent drying. Add broth mix, water and
salt and 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 and Luscious by
Bobbie Hinman and Millie Snyder Page(s): 313 Date
Published: 1988 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80ἢr>
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