Title: Barley Vegetable Casserole
Categories: Casseroles, Vegetarian
Yield: 6 Servings
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
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
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.