• 4servings

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Nutrition Info . . .

MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Chopped onions

  2. 2 cups 474ml Sliced mushrooms

  3. 2 Instant broth/season

  4. 2 1/2 cups 592ml Water

  5. Salt and pepper - to taste

  6. g Barley - 3/4

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Note: I eliminated the 2T+2t of reduced calorie margarine to reduce the 5g per serving of fat in the original recipe.


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