Mushroom barley kugel

Yield: 8 servings

Measure Ingredient
1 cup Barley (or brown rice)
4 cups Water
½ pounds Mushrooms
1 small Onion, peeled and finely chopped
2 teaspoons Oil
¼ cup Unbleached white flour
1 cup Vegetable broth
1 cup Lite soy milk (low-fat)
\N \N Salt to taste
\N \N 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.

Per serving: 140 calories, 2 grams fat, 5 grams protein, 1.3 milligrams iron, 27 grams carbohydrates, 15 milligrams calcium, 2½ grams dietary fiber.

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