Spinach and Barley Bake
Try this Spinach and Barley Bake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 ts black pepper freshly ground
- 2 cloves garlic pressed
- 1 ts thyme
- 1 tb flour
- 1 pk (10 oz) frozen chopped
- 2/3 c barley (pot or perl)
- 1/2 c egg substitute or 1 egg + 2
- 1 2/3 c water
- 1/2 onion chopped.
- 2 c sliced mushrooms (i
- 1 1/2 c fatfree cottage cheese or
- 1/4 c plus 2 tablespoons fat free
- Carbohydrate 1.99860437348808 g
- Cholesterol 0 mg
- Fat 0.0361699999805834 g
- Fiber 0.155968751064092 g
- Protein 0.276546874795333 g
- Saturated Fat 0.007911562496929 g
- Serving Size 1 1 Serving (52g)
- Sodium 1.67829624996037 mg
- Sugar 1.84263562242399 g
- Trans Fat 0.00988468749356081 g
- Calories 9 calories
Adapted from Susan Woodruffs recipe Serves 4 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 bubbly. Posted to fatfree digest V97 #170 by Barb Beck <barb@owlnut.rr.ualberta.ca> on Aug 5, 1997
