Barley Mushroom Casserole (Vegan) Recipe

• 1 c. Minced onions
• 2 c. Sliced mushrooms
• 2 pkt Instant broth/season
• 2 1/2 c. Water Salt and pepper, to taste
• 5 1/4 ounce Barley, 3/4 c.

1. Add in your favorite spice to this casserole, if you wish.
2. Try 1/2 tsp.
3. of either curry pwdr, basil, oregano, dill or possibly thyme or possibly enjoy it as it is with the delicious subtle flavor of mushrooms.
4. In a medium saucepan over medium heat cook onions & mushrooms until tender about 10 minutes adding small amounts of water if necessary to prevent drying.
5. Add in broth mix, water and salt & pepper and bring to a boil.
6. Stir in barley, reduce heat to low, cover and simmer 50min till barley is tender and liquid is absorbed.
7. Stir occassionally while cooking and add in more water if necessary.
8. Note: I eliminated the 2T+2tof reduced calorie margarine to reduce the 5g per serving of fat in the original recipe.

onions, mushrooms, season, water, barley

Taken from cookeatshare.com/recipes/barley-mushroom-casserole-vegan-79016 (may not work)