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Instructions |
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1.
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Preheat oven to 350'F.
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2.
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Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
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3.
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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.
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4.
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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.
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5.
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In a small bowl, combine water, broth mix, garlic powder and pepper. Mix well and add to casserole.
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6.
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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.
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7.
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Let stand 5 minutes, then mix and serve.
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In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.
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