| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Jewish | 8 | Servings |
INGREDIENTS
| 1 | c | Barley (or brown rice) |
| 4 | c | Water |
| 1/2 | lb | Mushrooms |
| 1 | sm | Onion, peeled and finely chopped |
| 2 | ts | Oil |
| 1/4 | c | Unbleached white flour |
| 1 | c | Vegetable broth |
| 1 | c | Lite soy milk (low-fat) |
| Salt to taste | ||
| Pepper to taste |
INSTRUCTIONS
Preheat the oven to 375'F. Cook barley in water in a large pot for 1 hour and 15 minutes. Meanwhile, saute mushrooms and onion with oil in a frying pan over medium heat for 3 minutes. Dissolve flour in soy milk and broth and then add sauteed mushrooms and onions. Simmer 5 minutes longer, stirring constantly. Add salt and pepper to taste. Add cooked barley to mixture and mix well. Press barley-mushroom mixture into a lightly oiled 9x9x2" baking pan. Bake at 375'F. for 30 minutes. Serve warm. Per serving: 140 calories, 2 grams fat, 5 grams protein, 1.3 milligrams iron, 27 grams carbohydrates, 15 milligrams calcium, 2.5 grams dietary fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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