Barley Mushroom Casserole (Vegan)

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Title: Barley Mushroom Casserole (Vegan)
Yield: 4 Servings
Categories: Vegetables, Casseroles, Fat-Free


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 & 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. 1.80?