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Spinach & Barley Bake

Will Kossert asked for some barley recipes.  This is a repost that
did not make it onto the list because I used the Canadian names
for the products so the scanning program rejected it.  It has been
made in the US with the products listed and in Canada with
"what is available" It still meets the guidelines of the list.

Note Canadians - use the lowest fat version of things available.  The
US "fatfree parmasan cheese" is based on their dumb rule that if it
has less then .5 grams it is fatfree.  The serving size for measuring
this amount is 1/6 the serving size listed on the Canadian container.
The fatfree product is made fatfree by adding several types of grain fillers.
They needed several types so that parmasan cheese could still be listed
as the first ingredient.   If you must a much better "fatfree parmasan
cheese" can be made adding 4 parts dry sourdough breadcrumbs to 1 part
of the lowest fat you can find and mixing it in the blender.  Tastes 
better than the US version too.

Spinach and Barley Bake
Barb Beck
Adapted from Susan Woodruff's recipe  Serves 4

2/3 C  Barley (pot or perl)
1 2/3 C Water
1 10oz pacakage frozen chopped spinach thawed and squeesed dry
2 C sliced mushrooms (I sometimes cheat and use more)
2 cloves garlic pressed
1 1/2 C fatfree cottage cheese or dry curd cottage cheese
1/4 C + 2 Tablespoons Fat Free Parmasan Cheese
1/2 Cup egg substitute or 1 egg + 2 whites
1 Tablespoon flour
1  teaspoon thyme
1/2 teaspoon freshly ground black pepper
1/2 onion chopped.

Cook barley until tender.  Combine other ingredients except the 2T fatfree
parmasan cheese.  Put in 1 1/2 quart casserole.  Sprinkle cheese over the top.
Bake uncovered 375 degrees for 50 to 60 minutes or until golden and

Barb Beck
Edmonton, Alberta, Canada