Barley-Vegetable Casserole
59
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)