| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Soft margarine |
| 1 |
|
Onion, chopped |
| 3/4 |
lb |
Mushrooms, sliced |
| 1 |
c |
Pot barley or pearl barley** |
| 3 |
c |
Hot chicken stock |
| 1/2 |
c |
Chopped fresh parsley |
|
|
Freshly ground pepper |
INSTRUCTIONS
**Choose pot barley when possible because it is higher in fiber. They take
the same length to cook. May be prepared a day in advance for a buffet and
refrigerated. Reheat, covered in 350F oven for 30 min.
Serve as an alternative to rice or potatoes. Vary by adding chopped
almonds, celery or green onion, fresh dill, thyme or basil.
In nonstick skillet, melt margarine over medium heat; add onion and cook
for about 2 min or until softened. Add mushrooms and cook, stirring
occasionally for 5 min.
Transfer mixture to 11x7" baking dish; add barkey and chicken stock. Bake,
covered, in 350F oven for 1 hour; uncover and bake for 10 min longer. OR
bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to taste.
Makes 8 servings, 2/3 cup.
Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g protein, 21 g
carbohydrate Good source of fiber, excellent niacin 1 starch, 1/2 fruit &
veg, 1 fat choice
Source: The Lighthearted Cookbook by Ann Lindsay Heart and Stroke
Foundation of Ontario 1988. Shared but not tested by Elizabeth Rodier Aug
93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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