Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Casseroles
Prodigy Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 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 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 12-14-94.
Recipe collection of Sue Smith. 1.80
