Barley & Mushroom Pilaf

[Guest guest]

Vegetarian, Low-Fat Barley & Mushroom Pilaf

 

1 tbsp. soft margarine

1 onion, chopped

3/4 lb. mushrooms, sliced

1 c. pot barley or pearl barley**

3 cs. hot vegetable stock

1/2 c. chopped fresh parsley

freshly ground pepper

 

**Choose pot barley when possible because it is higher in fiber. They

take the same length to cook. May be prepared a day in advance for a

buffet and refrigerated. Reheat, covered in 350F oven for 30 min.

Serve as an alternative to rice or potatoes. Vary by adding chopped

almonds, celery or green onion, fresh dill, thyme or basil.

In nonstick skillet, melt margarine over medium heat; add onion and cook for

about 2 min or until softened. Add mushrooms and cook, stirring occasionally

for 5 min.

Transfer mixture to 11x7 " baking dish; add barkey and veggie stock.

Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min

longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and pepper to

taste.

Makes 8 servings, 2/3 cup.

Calories...122...Fat...2 g...Protein...5 g...Carbs...21 g

....Sodium...295 mg...Fiber...4.2 g.