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Toasted Barley with Mixed Vegetables

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 10
  • 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)

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
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
180mg
5%
Total Carbohydrate
16g
5%
Dietary Fiber
3g
13%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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!

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

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.

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

Rate and Comment

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