Rating: 1 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
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  • 1 star values: 1

Instead of rice, try this easy, high-fiber side dish. It has a robust, nutty flavor.

Recipe by Cooking Light November 1997

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Recipe Summary

Yield:
6 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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 350° for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.

Nutrition Facts

161 calories; calories from fat 14%; fat 2.5g; saturated fat 0.5g; mono fat 0.9g; poly fat 0.9g; protein 4.4g; carbohydrates 31g; fiber 5.9g; iron 1.5mg; sodium 434mg; calcium 13mg.
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