Vegetable Barley Casserole
|Reduced calorie margarine||1 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Pearl barley||3⁄4 Cup (12 tbs), uncooked|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Thinly sliced zucchini||1 Cup (16 tbs), halved|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Canned vegetable broth||14 1⁄2 Ounce (1 Can)|
Melt margarine in a nonstick skillet over medium-high heat.
Add mushrooms and next 3 ingredients; saute 5 minutes or until barley is lightly browned.
Place barley mixture, zucchini, and carrot in a 1 1/2-quart baking dish.
Bring broth to a boil in a saucepan; pour hot broth over barley mixture, stirring gently.
Stir in pepper.
Cover and bake at 350° for 45 minutes or until barley is tender and liquid is absorbed.