Barley And Corn Casserole

[Guest guest]

Barley And Corn Casserole

 

3 garlic cloves, minced

1 cup chopped onion

2/3 cup chopped carrots

1 Tbs cooking oil

3 cups vegetable broth

1 cup pearl barley

1/4 tsp salt, optional

1/8 tsp pepper

2 cups frozen corn, thawed

1/2 cup parsley

 

In a skillet over medium heat, saute garlic, onion and carrots in oil until

tender. Transfer to a greased 2 quart baking dish; add broth, barley, salt if

desired and pepper. Mix well. Cover and bake at 350 for 1 hour. Stir in corn

and parsley. Cover and bake 10 to 15 minutes or until barley is tender and

corn is heated through. Yield: 12 servings

 

Diabetic exchanges: One 1/2 cup serving (prepared with low-sodium reduced

fat broth and without saly) equals 1 starch, 1 vegetable; also, 108 calories,

36 mg sodium, 1 mg cholesterol, 21 gm carbohydrate, 4 gm protien, 2 gm

fat.

 

~ P_T ~

 

God never occurs to you in person but always in action.

-Mohandas Karamchand Gandhi (1869-1948)