Vegetable Barley Bake Recipe
Vegetable Barley Bake Recipe photo by Taste of Home

Vegetable Barley Bake Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Bake: 55 min.
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Vegetable Barley Bake in Light & Tasty October 2005, p43

Nutritional Facts

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.

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Reviewed Oct. 17, 2010

Very good and easy to make side dish. Or fill up a bowl for a solo main meantless dish!

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