Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped onions |
| 2 cups | Sliced mushrooms |
| 2 packs | Instant broth/season |
| 2½ cup | Water |
| \N \N | Salt and pepper; to taste |
| 5¼ ounce | Barley; 3/4 cup |
Add your favorite spice to this casserole, if you wish. Try ½ 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
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D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á File