Vegan Barley Mushroom Casserole

By pattie_d

Ingredients

• 1 Cup Chopped onions
• 2 Cups Sliced mushrooms
• 2 Pack Instant broth/season
• 2 1/2 Cup Water
• 5 1/4 oz Barley (3/4 cup)
• Salt and pepper; to taste

Details

Servings 8
Cooking time 50mins
Adapted from cooksmart.standard-message.com

Preparation

Step 1

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

Try 1/2 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 50 minute until barley is tender and liquid is absorbed. Stir occassionally while cooking and add more water if necessary.

Note: I eliminated the 2Tb+2tb 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 12-14-94. Recipe collection of Sue Smith. 1.80