Barley-Vegetable Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
pearl barley
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
cauliflower florets
chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 237 | ml |
carrots
shredded |
|
| 591 | ml |
water
|
|
| 1E+1 | ml |
vegetable stock
|
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
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.
