Barley and Corn Casserole Recipe

Barley and Corn Casserole Recipe photo by Taste of Home

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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