Barley-Vegetable Casserole
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Ingredients
| ⅔ | cup |
pearl barley
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
cauliflower florets
chopped |
|
| 1 | cup |
mushrooms
chopped |
* |
| 1 | cup |
carrots
shredded |
|
| 2 ½ | cup |
water
|
|
| 2 | teaspoons |
vegetable stock
|
|
| ¼ | teaspoon |
garlic powder
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
Directions
Preheat oven to 350℉ (180℃).
Spray nonstick cooking spray on 1 ¾ qt casserole dish. In large nonstick skillet, over med heat, cook barley for 2 to 3 min until lightly browned - in sm amt of water or broth.
Stir frequently.
Place in prepared casserole dish.
In same skillet, cook onions and cauliflower, stirring frequently, 5 min.
Add mushrooms and carrots.
Cook 5 more min, stirring frequently.
Add veggies to casserole.
In a sm bowl, combine water, broth mix, garlic powder, and pepper.
Mix well and add to casserole.
Mix well, cover, and bake 1 hr 15 min, until barley is tender and most of the liquid has been absorbed.
Stir several times while baking.
Let stand 5 min, then mix and serve.
Nutrition Facts
Serving Size 187g (6.6 oz)Amount per Serving
Calories 1013% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrate
8g
8%
Dietary Fiber 5g
20%
Sugars g
Protein
6g
Vitamin A 72%
•
Vitamin C 18%
Calcium 3%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
