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Mushroom Barley Kugel

 

61

Yield

8

servings

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 cup pearl barley
4 cups water
½ pound mushrooms
1 small onions
peeled, finely chopped
2 teaspoons vegetable oil
¼ cup unbleached all-purpose flour
1 cup vegetable stock
1 cup soy milk
low-fat
1 x salt
to taste
*
1 x black pepper
to taste
*

Directions

Preheat the oven to 375℉ (190℃).

Cook barley in water in a large pot for 1 hour and 15 minutes.

Meanwhile, sauté 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 sautéed 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 inch baking pan.

Bake at 375℉ (190℃). for 30 minutes. Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 13414% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 2%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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