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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 Tablespoon(s) Soy margarine
2/3 Cup(s) Barley, uncooked (4.5 oz)
1 Cup(s) Chopped onions
1 Cup(s) Chopped cauliflower (1/4")
1 Cup(s) Chopped mushrooms
1 Cup(s) Finely shredded carrots
2 1/2 Cup(s) Dried Thyme
2 Teaspoon(s) Instant vegetable broth mix
1/4 Teaspoon(s) Vinegar, wine
1/8 Teaspoon(s) Pepper |
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