Spicy Barley Pilaf
|Reduced calorie margarine||2 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Quick cooking barley||4 1⁄2 Ounce|
|Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Canned sliced mushrooms||1 Cup (16 tbs), drained|
|Parsley flakes||2 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. Preheat oven to 350°F.
2. In medium nonstick skillet, melt margarine; add onion and carrot. Cook over medium heat 2 minutes, until onion is translucent. Add barley, stirring to coat.
3. Transfer barley mixture to 2-quart casserole; stir in remaining ingredients. Cover and bake until liquid is absorbed, about 15 minutes. Let stand 2 minutes.