Barley Vegetable Casserole
|Vegetable oil||2 Tablespoon|
|Mushrooms||3⁄4 Cup (12 tbs), sliced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Quick cooking barley||1 Cup (16 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
|Snipped parsley||1 Teaspoon|
In 3-quart casserole, combine oil, mushrooms, celery, onion and garlic.
Microwave at High for 4 to 5 minutes, or until vegetables are tender, stirring twice.
Stir in tomatoes, broth, barley and pepper.
Microwave at High for 20 to 25 minutes, or until liquid is absorbed and barley is tender, stirring after every 5 minutes.
Sprinkle with Parmesan cheese and parsley.
Let stand, covered, for 10 minutes.