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Spinach And Barley Bake
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- #87211
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2/3 cup pearled barley
1 2/3 cup water
1 package (10 ounce size) frozen chopped spinach, thawed and squeezed dry
1 cup sliced fresh mushrooms
1 teaspoon crushed garlic
1 1/2 cup nonfat or low-fat cottage cheese
1/3 cup grated Parmesan cheese
1/2 cup fat-free egg substitute
1 tablespoon unbleached flour
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
directions
Place the barley and water in a 2-quart pot, and bring to a boil. Reduce the heat to low, cover, and simmer for about 50 minutes, or until the barley is tender and the liquid has been absorbed.
Place the cooked barley and all of the remaining ingredients except for 2 tablespoons of the Parmesan in a large bowl, and stir to mix well.
Coat a 1 1/2-quart casserole dish with cooking spray, and spread the mixture evenly in the dish. Sprinkle the remaining Parmesan over the top.
Bake uncovered at 375 degrees F for 50 to 60 minutes, or until golden brown and bubbly. Remove the dish from the oven, and let sit for 5 minutes before serving.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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