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Vegetable Barley Casserole

Veggie.Lover's picture
Ingredients
  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)
  Pepper 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Barley

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 294 Calories from Fat 67

% Daily Value*

Total Fat 8 g11.7%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1031.4 mg43%

Total Carbohydrates 50 g16.8%

Dietary Fiber 12.2 g49%

Sugars 10.2 g

Protein 10 g19.3%

Vitamin A 317.5% Vitamin C 111.3%

Calcium 10% Iron 17.8%

*Based on a 2000 Calorie diet

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Vegetable Barley Casserole Recipe