Recipe - Barley Mushroom Casserole (Vegan)

1 cup Chopped onions
2 cup Sliced mushrooms
2 pack Instant broth/season
2 One half cup Water
Salt and pepper; to taste
5 One fourth ounce Barley; Three fourths cup

Add your favorite spice to this casserole, if you wish. Try One half 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 & mushrooms till 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 Published: 1988
:

D/L from Prodigy 121494. Recipe collection of Sue Smith. 1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip