BARLEY VEGETABLE CASSEROLE
Yield
6 servingsPrep
7 minCook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
*
|
| ⅔ | cup |
pearl barley
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
cauliflower florets
Chopped |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | cup |
carrots
finely shredded |
|
| 2 ½ | cups |
water
|
|
| 2 | teaspoons |
chicken broth
instant vegetable broth mix |
|
| ¼ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
*
|
| 158 | ml |
pearl barley
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
cauliflower florets
Chopped |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 237 | ml |
carrots
finely shredded |
|
| 591 | ml |
water
|
|
| 1E+1 | ml |
chicken broth
instant vegetable broth mix |
|
| 1.3 | ml |
garlic powder
|
|
| 0.6 | ml |
black pepper
|
|
Directions
preheat oven to 350℉ (180℃).
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 to 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.
addmushrooms 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.
