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spinach-barley-bake recipe

Date: Tue, 5 Aug 1997 10:06:13 -0700
From: Barb Beck (barb@owlnut.rr.ualberta.ca)

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
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

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