Spinach And Barley Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 4 | Servings | ||
INGREDIENTS
| 2/3 | c | Barley, pot or perl |
| 1 2/3 | c | Water |
| 1 | 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 | T | Flour |
| 1 | t | Thyme |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 184.5mg
Potassium: 541.2mg
Carbohydrates: 78.2g
Fiber: 6.5g
Sugar: <1g
Protein: 12.4g