Barley mushroom casserole (vegan)
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Barley mushroom casserole (vegan)
  Barley    Casserole    Vegan    Vegetables    Mushrooms  
Last updated 6/12/2012 12:51:41 AM. Recipe ID 13309. Report a problem with this recipe.
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      Title: Barley mushroom casserole  (vegan)
 Categories: Vegetables, Casseroles, Prodigy, Dec.
      Yield: 4 Servings
      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

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Recipe ID 13309 (Apr 03, 2005)

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