Toasted Barley with Mixed Vegetables

Is it a comforting casserole side dish or a meatless main course? You decide!

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 80
Fat 0g
Saturated Fat 0g
Sodium 270mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 270mg; 270%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 3g 3% Sugars 1g 1% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 0%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 15 min
Total Time 1 hr 5 min
Servings 6

Ingredients

1/2: cup uncooked barley

1 3/4: cups vegetable broth

1/2: cup chopped red onion

1/4: cup chopped fresh mushrooms

1/4: cup chopped carrot

1/4: cup chopped green bell pepper

1: tablespoon chopped fresh or 2 teaspoons dried dill weed

1/4: teaspoon salt

1/4: teaspoon pepper

4: medium green onions, chopped (1/4 cup)

Directions

1 Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
2 Stir in remaining ingredients except green onions. Heat to boiling. Spoon mixture into casserole.
3 Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.

Did You Know?

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Expert Tips

Barley is loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber!

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We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations.