Try this Barley- Mushroom Casserole recipe, or contribute your own.Suggest a better description
Source: Miriam of Givat Sharett contributed to the Connections English monthly Beit Shemesh magazine Melt margarine in 1&1/2 quart casserole. Add onions and cook until wilted. Add broth to measuring cup and add liquid from mushrooms until total liquid measures 2 cups, and add to onions. Add mushrooms, barley and salt(?). Bake uncovered at 350 fahrenheit, stirring several times, for 1 hour. Cover very tightly and bake 1/2 hour more. Notes: I always double this recipe. I am generous with the onions, mushrooms and chicken powder flavoring and it goes like wildfire. Posted to JEWISH-FOOD digest by Charles Rosenstein
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (52%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 0mg||0 %|
|Sodium 134.9mg||5 %|
|Potassium 95.5mg||3 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 18.3g|
|Protein 2.9g||4 %|
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Calories per serving: 203
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