Barley Mushroom Casserole (Vegan) – a delicious recipe with onions, mushrooms, vegetable stock cubes, water, salt pepper, pearl barley. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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
53
kcal
Calories
10
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup onions chopped, 2 cups mushrooms sliced, 2 each vegetable stock cubes, 2 1/2 cups water, and more.
Yes, Barley Mushroom Casserole (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
