Barley Mushroom Casserole(Vegan)

Directions

1. 1

   1 c Chopped onions 2 c Sliced mushrooms 2 pk Instant broth/season 2 1/2 c Water Salt and pepper -- to taste 5 1/4 oz Barley -- 3/4 cup Add y

2. 2

   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

3. 3

   In a medium saucepan over medium heat cook onions & mushrooms till tender about 10 min adding small amounts of water if necessary to prevent

4. 4

   Add broth mix, water and salt & pepper and bring to a boil

5. 5

   Stir in barley, reduce heat to low, cover and simmer 50min until barley is tender and liquid is absorbed

6. 6

   Stir occassionally while cooking and add more water if necessary

7. 7

   Note: I eliminated the 2T+2t of reduced calorie margarine to reduce the 5g per serving of fat in the original recipe

8. 8

   Nutrition (per serving): 169 calories Total Fat 1 g (6% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder Page(s):