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Vegetable Barley Bake Recipe

Vegetable Barley Bake Recipe

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. YIELD: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

Directions

  • 1. Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper.
  • 2. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed. Yield: 10 servings.

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.