Barley Mushroom Casserole Vegan
Serving Size : 4
Ingredients for prepare Barley Mushroom Casserole Vegan
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | chopped onions |
| 2 | cups | sliced mushrooms |
| 2 | packages | instant broth/season |
| 2 1/2 | cups | water |
salt and pepper to taste
barley mushroom casserole vegan |
| 5 1/4 | ounces | barley - 3/4 cup |
recipe Barley Mushroom Casserole Vegan
Add your favorite spice to this
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casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or
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thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium
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saucepan over medium heat cook onions & mushrooms till tender about 10 min adding small amounts
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of water if necessary to prevent drying. Add broth mix, water and salt & pepper and bring to
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a boil. Stir in barley, reduce heat to low, cover and simmer 50min until barley is
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tender and liquid is absorbed. Stir occasionally while cooking and add more water if necessary. Note: I eliminated
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the 2T+2t of reduced calorie margarine to reduce the 5g per serving of
Barley Mushroom Casserole Vegan
fat in the original recipe.
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