Yield: 6 servings
|2 tablespoons||Soy margarine|
|⅔ 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 teaspoons||Instant vegetable broth mix|
|¼ teaspoon||Garlic powder|
Preheat oven to 350'F.
Lightly oil a 1¾-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.
Submitted By SANDI CUTRIGHT On 02-08-95