Mushroom Barley Kugel
Yield
8 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pearl barley
|
|
| 946 | ml |
water
|
|
| 226.8 | g |
mushrooms
|
|
| 1 | small |
onions
peeled, finely chopped |
|
| 1E+1 | ml |
vegetable oil
|
|
| 59 | ml |
unbleached all-purpose flour
|
|
| 237 | ml |
vegetable stock
|
|
| 237 | ml |
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.
