1 c Barley (or brown rice)
4 c Water
1/2 lb Mushrooms
1 sm Onion, peeled and finely
-chopped
2 t Oil
1/4 c Unbleached white flour
1 c Vegetable broth
1 c Lite soy milk (low-fat)
Salt to taste
Pepper to taste
Preheat the oven to 375°F. Cook barley in water in a large pot for 1
hour and 15 minutes.
Meanwhile, saute 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 sauteed 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" baking pan.
Bake at 375°F for 30 minutes. Serve warm.
