Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Soy margarine
2/3 c Barley, uncooked (4.5 oz)
1 c Chopped onions
1 c Chopped cauliflower (1/4")
1 c Chopped mushrooms
1 c Finely shredded carrots
2 1/2 c Water
2 ts Instant vegetable broth mix
1/4 ts Garlic powder
1/8 ts Pepper
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.
