Barley Mushroom Casserole (Vegan)

• 1 cup onions chopped
• 2 cups mushrooms sliced
• 2 each vegetable stock cubes
• 2 1/2 cups water
• salt pepper; to taste
• 5 1/4 ounces pearl barley barley; 3/4 cup

1. Add your favorite spice to this casserole, if you wish.
2. 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.
3. In a medium saucepan over medium heat cook onions and mushrooms until tender about 10 min adding small amounts of water if necessary to prevent drying.
4. Add broth mix, water and salt & pepper and bring to a boil.
5. Stir in barley, reduce heat to low, cover and simmer 50min until barley is tender and liquid is absorbed.
6. Stir occassionally while cooking and add more water if necessary.
7. Note: I eliminated the 2T+2t of reduced calorie margarine to reduce the 5g per serving of fat in the original recipe.
8. 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

onions, mushrooms, vegetable stock cubes, water, salt pepper, pearl barley

Taken from recipeland.com/recipe/v/barley-mushroom-casserole-vegan-5727 (may not work)