Barley Mushroom Casserole Vegan

Ingredients

1 cup chopped onions 2 cup sliced mushrooms 2 package instant broth/season 2 1/2 cup water 1 salt and pepper, to taste 5 1/4 oz barley, 3/4 cup	Advertisements

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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