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Categories:
margarine pearl barley onions cauliflower mushrooms carrots water chicken broth instant garlic black pepper
Viewed: 34 - Published at: 7 years agoIngredients
- 2 tablespoons margarine
- 23 cup pearl barley
- 1 cup onions chopped
- 1 cup cauliflower florets Chopped
- 1 cup mushrooms chopped
- 1 cup carrots finely shredded
- 2 1/2 cups water
- 2 teaspoons chicken broth instant vegetable broth mix
- 1/4 teaspoon garlic powder
- 18 teaspoon black pepper
Method
- preheat oven to 350F (180C).
- lightly oil a 1 3/4 quart casserole or spray with nonstick cooking spray.
- melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
- add barley and cook 2 to 3 minutes, stirring frequently until lightly browned.
- place in prepared casserole.
- melt remaining margarine in skillet.
- add onions and cauliflower.
- cook, stirring frequently, 5 minutes.
- addmushrooms and carrots.
- cook 5 more minutes, stirring frequently.
- add vegetables to casserole.
- in a small bowl, combine water, broth mix, garlic powder and pepper.
- mix well and add to casserole.
- mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
- stir several times while baking.
- let stand 5 minutes, then mix and serve.
- in each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.
