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V: Barley-and-Mushroom Casserole

Source of Recipe

Barbo's Diet Kitchen - Carol W. - Cooking Light - 1997 -
Barley-and-Mushroom Casserole
"Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor."

Exchanges
WW Points
Serves 6

1 tablespoon stick margarine
1 (8-ounce) package presliced mushrooms
1 (3 1/2-ounce) package shiitake mushrooms -- stems removed and caps sliced
1 cup uncooked pearl barley
1 (1-ounce) envelope onion soup mix (such as Lipton Recipe Secrets)
4 cups water
Chopped chives (optional)

Preheat oven to 350º.

Heat margarine in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Set aside.

Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350º for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.

Per Serving ((about 3/4 cup) equals: 162 Calories; 3g Fat (14.8% calories from fat); 5g Protein; 31g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 455mg Sodium. +++++ Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Fat ++++ WWP: 3