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	ts	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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