Barley Vegetable Casserole

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	Advertisements

Preparation
 
Preheat oven to 350 F.

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.

 

 
Servings:
6

 

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