Barley Mushroom Casserole (Vegan)

Title:
Barley Mushroom Casserole (Vegan)

Yield:
4 Servings

Categories:
Vegetables,
Casseroles,
Fat-Free




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 & 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?


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip