You are here

Barley Vegetable Loaf With Yogurt Dill Sauce

Healthycooking's picture
Ingredients
  Non-stick cooking spray 1
  Barley 1 Cup (16 tbs)
  Margarine 1 Tablespoon
  Yellow onion 1 Medium, chopped fine
  Mushrooms 1 Pound, chopped fine
  Zucchini 2 Medium, shredded
  Carrots 2 Medium, peeled and shredded
  Shredded cheddar cheese 3⁄4 Cup (12 tbs)
  Egg whites 4 Large
  Snipped dill/1 teaspoon dill weed 1⁄4 Cup (4 tbs)
  Dried thyme 1⁄2 Teaspoon, crumbled
  Grated lemon rind 1⁄4 Teaspoon
  Low fat plain yogurt 1⁄2 Cup (8 tbs)
Directions

Preheat the oven to 350°F.
Coat an 8 1/2"x 4 1/2"x 2 1/2" loaf pan with the cooking spray and set aside.
Cook the barley according to package directions, omitting the salt, until tender about 40 minutes.
Drain well and set aside.
Meanwhile, in a heavy 10 inch skillet, melt the margarine over moderate heat; add the onion, mushrooms, zucchini, and carrots, and cook, stirring often, until the onion is soft about 5 minutes.
Transfer the vegetable mixture to a large bowl and mix in the barley, cheese, egg whites, half the dill, the thyme, and the lemon rind.
Spoon the mixture into the loaf pan; rap the pan lightly on the counter to make the loaf more compact and to release any air bubbles.
Cover with aluminum foil and bake for 45 minutes; uncover and bake 25 minutes more or until the loaf is brown and shrinks from the sides of the pan.
Cool upright on a wire rack until the loaf is room temperature.
Meanwhile, combine the remaining dill with the yogurt.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.010525
Average: 4 (19 votes)