Mushroom Barley Kugel Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Barley, or brown rice
4 cup: Water,
1/2 lbs: Mushrooms,
1 small: Onion, peeled and finely chopped
2 tsp: Oil,
1/4 cup: Unbleached white flour,
1 cup: Vegetable broth,
1 cup: Lite soy milk, low-fat
Salt to taste,
Pepper to taste,
Directions:
Preheat the oven to 375F. 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 375F. 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.
Source from luhu.jp
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 375F. 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.
Source from luhu.jp
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Jewish