Barley Mushroom Casserole (Vegan)

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onions
2 cups	474ml	Sliced mushrooms
2		Instant broth/season
2 1/2 cups	592ml	Water
		Salt and pepper - to taste
5 1/4 oz	149g	Barley - 3/4 cup

Recipe Instructions

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 occasionally 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.

Source:
Cooking Light, May 1994, page 134

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