Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 Barley Vegetable Casserole 2/3 cup barley 1 cup onion, chopped 1 cup cauliflower florets, chopped into 1/4 inch pieces 1 cup mushrooms, chopped 1 cup carrots, finely shredded 2 1/2 cups vegetable stock 1/4 teaspoon garlic powder Preheat oven to 350 degrees. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve. Makes 4 servings. Calories 167, Fat 0.7 g, Chol 0 mg. Carbs 36.3 g. Sodium 22 mg. Fiber 8.7 g. Points 3. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2006 Report Share Posted November 6, 2006 I bet this is good. - AJ Monday, November 06, 2006 11:30 AM Barley Vegetable Casserole Barley Vegetable Casserole 2/3 cup barley 1 cup onion, chopped 1 cup cauliflower florets, chopped into 1/4 inch pieces 1 cup mushrooms, chopped 1 cup carrots, finely shredded 2 1/2 cups vegetable stock 1/4 teaspoon garlic powder Preheat oven to 350 degrees. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve. Makes 4 servings. Calories 167, Fat 0.7 g, Chol 0 mg. Carbs 36.3 g. Sodium 22 mg. Fiber 8.7 g. Points 3. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.