Mushroom Barley Kugel

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Title: Mushroom Barley Kugel
Categories: Jewish
Yield: 8 servings

1 c Barley (or brown rice)
4 c Water
1/2 lb Mushrooms
1 sm Onion, peeled and finely
-chopped
2 t Oil
1/4 c Unbleached white flour
1 c Vegetable broth
1 c Lite soy milk (low-fat)
Salt to taste
Pepper to taste

Preheat the oven to 375'F. Cook barley in water in a large pot for 1
hour and 15 minutes.

Meanwhile, saute mushrooms and onion with oil in a frying pan over
medium heat for 3 minutes. Dissolve flour in soy milk and broth and
then add sauteed mushrooms and onions. Simmer 5 minutes longer,
stirring constantly. Add salt and pepper to taste. Add cooked barley
to mixture and mix well.

Press barley-mushroom mixture into a lightly oiled 9x9x2" baking pan.
Bake at 375'F. for 30 minutes. Serve warm.

Per serving: 140 calories, 2 grams fat, 5 grams protein, 1.3
milligrams iron, 27 grams carbohydrates, 15 milligrams calcium, 2.5
grams dietary fiber.

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