Toasted Barley with Mixed Vegetables

Toasted Barley with Mixed Vegetables

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

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Time-Saver
Save time by picking up some of the veggies at a pay-by-the-pound salad bar.

Nutrition Information:

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