Barley vegetable casserole

Yield: 6 servings

Measure Ingredient
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
2½ cup Water
2 teaspoons Instant vegetable broth mix
¼ teaspoon Garlic powder
⅛ teaspoon Pepper

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

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