Vegetable Barley Bake Recipe

Vegetable Barley Bake Recipe photo by Taste of Home

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Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment from Shirley Doyle. The Mt. Prospect, Illinois reader relies on wholesome barley for the heart-smart dish that complements most any main course.

This recipe is:

Healthy

Diabetic Friendly

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Vegetable Barley Bake Recipe

Prep: 25 min. Bake: 55 min.

Yield: 10 Servings

25 55 80

Ingredients

3 medium sweet red or green peppers, chopped
4 cups sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups medium pearl barley
1/8 teaspoon pepper

Directions

In a large nonstick skillet, saute the peppers, mushrooms and onions in butter for 8-10 minutes or until tender. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Stir in the broth, barley and pepper.
Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed. Yield: 10 servings.

Nutritional Analysis: 3/4 cup equals 157 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 153 mg sodium, 30 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Vegetable Barley Bake in Light & Tasty October 2005, p43