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Barley Mushroom Casserole (Vegan)

 

Barley Mushroom Casserole (Vegan) recipe
128

Yield

4

servings

Prep

20

min

Cook

1

hrs

Ready

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

1 cup onions
chopped
2 cups mushrooms
sliced
2 each vegetable stock cubes
*
2 ½ cups water
salt
pepper; to taste
*
5 ¼ ounces pearl barley
barley; 3/4 cup

Directions

Add your favorite spice to this casserole, if you wish.

Try ½ 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 and mushrooms until 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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 1393% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 25%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 6%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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