Barley Vegetable Casserole Recipe

Barley Vegetable Casserole Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Soy margarine,
2/3 cup: Barley, uncooked, 4.5 oz
1 cup: Chopped onions,
1 cup: Chopped cauliflower, 1/4"
1 cup: Chopped mushrooms,
1 cup: Finely shredded carrots,
2 1/2 cup: Water,
2 tsp: Instant vegetable broth mix,
1/4 tsp: Garlic powder,
1/8 tsp: Pepper,

Directions:

Preheat oven to 350F.

Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking
spray.

Melt 1 tablespoon of the margarine in a large nonstick skillet over
medium heat. Add barley and cook 2-3 minutes, stirring frequently
until lightly browned. Place in prepared casserole.

Melt remaining margarine in skillet. Add onions and cauliflower. Cook,
stirring frequently, 5 minutes. Add mushrooms and carrots. Cook 5 more
minutes, stirring frequently. Add vegetables to casserole.

In a small bowl, combine water, broth mix, garlic powder and pepper.
Mix well and add to casserole.

mix well, cover and bake 1 hour and 15 minutes, until barley is
tender and most of the liquid has been absorbed. Stir several times
while baking.

Let stand 5 minutes, then mix and serve.

In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams
carbohydrates, 268 milligrams sodium, zero cholesterol.


Source from luhu.jp