Barley and Veggie Casserole

[Guest guest]

Barley and Veggie Casserole

 

1/2 cup uncooked barley

1 can (14 oz.) vegetable broth

1/2 cup red onion, chopped

1/4 cup fresh mushrooms, chopped

1/4 cup carrots, peeled and chopped

1/4 cup green bell pepper, chopped

1 TB chopped fresh dill weed OR 2 tsp. dried dill weed

1/4 tsp. salt

1/4 tsp. ground black pepper

1/4 cup (4 medium) green onions, chopped

 

Preheat oven to 350° F. Spray 10 " skillet and 2 quart casserole with cooking

spray. Cook barley

in skillet over medium heat about 8 minutes, stirring constantly, until light

brown. Stir in remaining

ingredients except green onions; heat to boiling.

 

Spoon mixture into casserole. Cover and bake about 50 minutes or until

vegetables are tender.

 

Sprinkle with green onions.

 

Serves: 6.