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2
POINTS
per
serving
Ingredients:
2/3 cup barley
1 cup onion, chopped
1 cup cauliflower florets, chopped into 1/4 inch
pieces
1 cup mushrooms, chopped
1 cup carrots, finely shredded
2-1/2 cups vegetable stock
1/4 tsp. garlic powder
Instructions:
Preheat oven to 350°F.
Place barley and a small amount of water or stock
in a heavy nonstick skillet over medium heat.
Cook 2-3 minutes, stirring frequently, until lightly
browned. Transfer to a casserole dish that has
been lightly coated with cooking spray. Sauté
onions 5 minutes in same skillet, stirring frequently.
Combine onions with remaining vegetables and add
to casserole. Combine remaining ingredients in
a bowl. Mix well and stir into casserole. Season
with salt and pepper to taste and mix well. Cover
and bake 1-1/4 hours, until barley is tender and
most of the liquid has been absorbed. Stir several
times while baking. Let stand 5 minutes, mix and
serve.
Yield:
Makes 4 servings.
2 POINTS per serving
Nutrition
information:
Per
serving: calories 167, fat 0.7g, 4% calories from
fat, cholesterol 0mg, protein 6.1g, carbohydrates
36.3g, fiber 8.7g, sodium 22mg.
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