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Barley and Corn Casserole Recipe

Photo by: Taste of Home Barley and Corn Casserole Recipe

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.—Diane Molberg, Emerald Park, Saskatchewan

This recipe is:

Diabetic Friendly

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Barley and Corn Casserole Recipe

Prep: 15 min. Bake: 70 min.

Yield: 12 Servings

15 70 85

Ingredients

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Directions

In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender.
Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour.
Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through. Yield: 12 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 108 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 36 mg sodium, 21 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Barley and Corn Casserole in Taste of Home October/November 1996, p9

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