Name: Barley Vegetable Casserole
Ingredients: 2 tb Soy margarine; 2/3 c Barley, uncooked (4.5 oz); 1 c Chopped onions; 1 c Chopped cauliflower (1/4"); 1 c Chopped mushrooms; 1 c Finely shredded carrots; 2 1/2 c Water; 2 ts Instant vegetable broth mix; 1/4 ts Garlic powder; 1/8 ts Pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Casseroles, Vegetarian	6	Servings

INGREDIENTS

2	tb	Soy margarine
2/3	c	Barley, uncooked (4.5 oz)
1	c	Chopped onions
1	c	Chopped cauliflower (1/4")
1	c	Chopped mushrooms
1	c	Finely shredded carrots
2 1/2	c	Water
2	ts	Instant vegetable broth mix
1/4	ts	Garlic powder
1/8	ts	Pepper

INSTRUCTIONS

Preheat oven to 350'F.
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 2-3 minutes, stirring frequently
until lightly browned. Place in prepared casserole.
Melt remaining margarine in skillet. Add onions and cauliflower. Cook,
stirring frequently, 5 minutes. Add mushrooms 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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