Toasted Barley with Mixed Vegetables

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

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

1/2
cup uncooked barley
1 3/4
cups vegetable broth
1/2
cup chopped red onion
1/4
cup chopped fresh mushroom
1/4
cup chopped carrot
1/4
cup chopped green bell pepper
1
tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4
teaspoon salt
1/4
teaspoon pepper
4
medium green onions, chopped (1/4 cup)

  • 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.

Expert Tips

Barley is a wheat-free grain that contains protein, fiber, B vitamins and several minerals. Brought to this country by Columbus, it has become a favorite ingredient in soups, stews and pilafs.

Save time by picking up some of the veggies at a pay-by-the-pound salad bar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
75
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
410 mg
410 %;
Total Carbohydrate
16 g
16 %
(Dietary Fiber
3 g
3 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
6%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.