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veg-barley-mousaka recipe

Date: Wed, 6 Aug 1997 16:00:05 -0700
From: Barb Beck (barb@owlnut.rr.ualberta.ca)
Subject: Barley and Veg Mousaka
Message-Id: (199708062259.QAA20480@owlnut.rr.ualberta.ca)
 Veg and Barley Mousaka
 Barb Beck
 I have adapeted this recipe from 1,000 Low-Fat Vegetarian Recipes by
 Sue Spliter.
 Note this recipe is huge.  I use a very large pan. Suggest you cut
 it in half for a 9inch x 13 inch pan.
 2 Medium eggplants sliced and cooked in nonstick pan at 350 degrees
            until soft
 3 potatoes (I use red for low GI)
 3 onions chopped
 6 cloves garlic chopped (I like garlic)
 8 Cups mushrooms sliced
 3/4 C Barley cooked in 1 1/2 cup favorite broth
 1 1/2 teaspoon cinnamon
 1 Tablespoon oregano
 1 teaspoon thyme
 2 - 3 Cups chopped tomatoes
 1 med zuccini sliced
 salt, pepper to taste
 White sauce topping (see below)
 Put potatoes, onions and mushrooms in a non-stick wok with a little
 water (about 1/4 cup) simmer until potatoes almost done.  Add tomato,
 salt, zuccini, pepper, barley, cinnamon, oregano, thyme and garlic.
 Cook an additional 5 mintues.
 Put eggplant in bottom of dish.  spoon over the potato-mushroom
 mixture.  Top with white sauce topping and sprinkle with nutmeg.
 Bake at 350 degrees until lightly brown on top (about 45 min)
 Cool 5 to 10 minutes before cutting.
 White Sauce Topping
 1/2 Cup flour
 3 Cups nonfat Milk
 1/2 C Egg substitute (equivalent to 2 eggs)
 salt and pepper.
 Heat 2 cups of the milk to almost bolilig.  Stir the flour into the
 remaining cup of milk.  Pour into the hot milk stirring constantly and
 cook until a thick sauce forms.  Stir part of the hot sauce into the egg
 substitute mixture then stir that mixture into the rest of the hot sauce. 
 Add salt and pepper to taste.

kwlacto lacto