Barley Mushroom Casserole (vegan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Casseroles, Dec., Fatfree, Prodigy, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Chopped onions |
| 2 | c | Sliced mushrooms |
| 2 | Instant broth/season | |
| 2 1/2 | c | Water |
| Salt and pepper, to taste | ||
| 5 1/4 | oz | Barley, 3/4 cup |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 155
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.1mg
Potassium: 275.4mg
Carbohydrates: 33.8g
Fiber: 6.8g
Sugar: 2.7g
Protein: 5.2g