Barley And Corn Casserole Recipe

• 3 clv garlic, chopped
• 1 c. minced onion
• 2/3 c. minced carrots
• 1 Tbsp. veg. oil
• 3 c. chicken broth
• 1 c. regular pearl barley
• 1/4 tsp salts optional
• 1/8 tsp pepper
• 2 c. frzn corn, thawed
• 1/2 c. minced fresh parsley

1. In a skillet over medium heat, saute/fry the garlic, onion and carrots in oil till tender.
2. Transfer to a greased 2-quart baking dish; add in broth, barley, salt if you like and pepper.
3. Mix well.
4. Cover and bake at 350'F for 1 hour.
5. Stir in corn and parsley.
6. Cover and bake 10-15 min more or possibly till the barley is tender and corn is heated through.
7. Yield: 12 servings.
8. Diabetic Exchanges- One 1/2-c. serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 1 starch, 1

garlic, onion, carrots, oil, chicken broth, regular pearl barley, pepper, corn, fresh parsley

Taken from cookeatshare.com/recipes/barley-and-corn-casserole-78942 (may not work)