| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 4 | Servings | ||
INGREDIENTS
| 2/3 | c | Barley (pot or perl) |
| 1 2/3 | c | Water |
| 1 | pk | (10 oz) frozen chopped spinach thawed and squeesed dry |
| 2 | c | Sliced mushrooms (I sometimes cheat and use more) |
| 2 | Cloves garlic pressed | |
| 1 1/2 | c | Fatfree cottage cheese or dry curd cottage cheese |
| 1/4 | c | Plus 2 Tablespoons Fat Free Parmasan Cheese |
| 1/2 | c | Egg substitute or 1 egg + 2 whites |
| 1 | tb | Flour |
| 1 | ts | Thyme |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | Onion chopped. |
INSTRUCTIONS
Adapted from Susan Woodruff's recipe Serves 4 Cook barley until tender. Combine other ingredients except the 2T fatfree parmasan cheese. Put in 1 1/2 quart casserole. Sprinkle cheese over the top. Bake uncovered 375 degrees for 50 to 60 minutes or until golden and bubbly. Posted to fatfree digest V97 #170 by Barb Beck <barb@owlnut.rr.ualberta.ca> on Aug 5, 1997
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