Barley Mushroom Casserole (Vegan)
Barley Mushroom Casserole (Vegan) recipe
Yield
4 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 473 | ml |
mushrooms
sliced |
|
| 2 | each |
vegetable stock cubes
|
*
|
| 591 | ml |
water
|
|
| 0 |
salt
pepper; to taste |
*
|
|
| 151.7 | ml/g |
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
