| 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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