Spinach and barley bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Barley (pot or perl) |
| 1⅔ | cup | Water |
| 1 | pack | (10 oz) frozen chopped spinach thawed and squeesed dry |
| 2 | cups | Sliced mushrooms (I sometimes cheat and use more) |
| 2 | Cloves garlic pressed | |
| 1½ | cup | Fatfree cottage cheese or dry curd cottage cheese |
| ¼ | cup | Plus 2 Tablespoons Fat Free Parmasan Cheese |
| ½ | cup | Egg substitute or 1 egg + 2 whites |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Thyme |
| ½ | teaspoon | Freshly ground black pepper |
| ½ | Onion chopped. | |
Directions
Adapted from Susan Woodruff's recipe Serves 4 Cook barley until tender. Combine other ingredients except the 2T fatfree parmasan cheese. Put in 1½ quart casserole. Sprinkle cheese over the top. Bake uncovered 375 degrees for 50 to 60 minutes or until golden and bubbly. Posted to fatfree digest V97 #170 by Barb Beck <barb@...> on Aug 5, 1997
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