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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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, 2.5
grams dietary fiber.
| Ingredients:
1 Cup(s) Barley (or brown rice)
4 Cup(s) Dried Thyme
1/2 Pound(s) Mushrooms
1 small Onion, peeled and finely chopped
2 Teaspoon(s) Oil
1/4 Cup(s) Unbleached white flour
1 Cup(s) Multigrain oatmeal (with rolled rye, oats, barley and wheat)
1 Cup(s) Lite soy milk (low-fat) |
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