How To make Barley Mushroom Casserole (Vegan)
1 c Chopped onions
2 c Sliced mushrooms
2 pk Instant broth/season
2 1/2 c Water
Salt and pepper; to taste 5 1/4 oz Barley; 3/4 cup
Add your favorite spice to this casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook onions & mushrooms till tender about 10 min adding small amounts of water if necessary to prevent drying. Add broth mix, water and salt & pepper and bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50min until barley is tender and liquid is absorbed. Stir occassionally while cooking and add more water if necessary. Note: I eliminated the 2T+2t of reduced calorie margarine to reduce the 5g per serving of fat in the original recipe. Nutrition (per serving): 169 calories Total Fat 1 g (6% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder Page(s): 313 Date Published: 1988 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
How To make Barley Mushroom Casserole (Vegan)'s Videos
Squash and Mushroom Barley Risotto Recipe
Ready to learn how to make Barley Risotto? This rich and earthy entree is made with oyster mushrooms, shallots and garlic. Our delicious Pearl Barley replaces traditional arborio rice and lends a mild, nutty flavor and tender, chewy bite.
It comes together in less than an hour and is the perfect centerpiece to your Autumn meal plan.
Full Recipe:
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Mushroom Barley Pilaf Recipe
Ingredients
1 cup of Onion
3 cloves of Garlic
8 oz Mushroom
1Tbsp vegan butter
1 tsp Salt
1/2 tsp Pepper
1 Tbsp Thyme
2 Tbsp Parsley
1 tbsp better than bouillon
1/2 cup of White Wine
1&1/2 cups Barley
4 cups of water
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Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
This Anti-inflammatory Meal Will Make You Feel Great
This dish is loaded with nutrients and anti-inflammatory ingredients that will have you feeling great. While this is definitely a comfort food, this creamy coconut rice and spiced chickpeas dish is great year round.
This dish is simple, easy, ready in 30 minutes and all made in one skillet!
Give it a try and let me know what you think!
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★Recipe ★
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Timestamps:
00:00 How to Make Creamy Coconut Rice and Spiced Chickpeas
3:50 Creamy Coconut Rice and Spiced Chickpeas Finished
4:00 Are you Pumpkin’d out?
4:30 Why You’ll Love This Dish
4:50 Benefits of using a large pan
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Creamy Mushroom Barley Risotto
In this segment of YRMC’s Your Healthy Kitchen, Rita turns a basic risotto recipe into something comforting, delicious, AND good for you by using hearty, high fiber barley instead of white rice, and adding an extra helping of veggies, including mushrooms. Rita’s Creamy Mushroom Barley Risotto recipe, along with other recipes and tips can be downloaded from yrmchealthconnect.org. You can also follow Rita on Facebook at YRMC’s Your Healthy Kitchen. Your Healthy Kitchen is one of the many ways that Yavapai Regional Medical Center provides health and wellness education to our community.
Mushroom Barley Soup! No Meat, No Dairy - completely vegetarian!
You will need:
500 g of mushrooms ( I used baby bella )
1 cup of barley (cooked)
1 onion (chopped)
2 medium carrots ( grated or cubed)
2 tablespoons of cooking oil( I use avocado oil)
3 medium potatoes (cubed) ( I use Yukon Gold)
1 bunch of parsley
1 cup of coconut milk
Salt and pepper to taste
1 box of dry Porcini mushrooms
Method:
In a large cup add dry Porcini mushrooms. Pour hot water over them and let sit for 30 min.
Cook barley.
Chop all your vegetables.
In a large pot, add 2 tablespoons of cooking oil.
Saute onion until golden brown.
Add hydrated Porcini mushrooms, saute.
Add shredded carrots, saute.
add chopped baby bella mushrooms. Let steam for couple minutes.
Add liquid from Porcini mushrooms.
Add salt and pepper.
Pour in 5 cups of boiling water.
Add potatoes.
Cook, until potatoes are ready, then add cooked barley.
Let soup simmer for 30 min. Then turn the heat off.
Add chopped parsley.
After there are no more bubbles and the simmering process is over, add coconut milk.
Your soup is ready!
Enjoy!
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