1 cup chopped onions
2 cups sliced mushrooms
2 packages instant broth/season
2 1/2 cups 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 occasionally 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.