Baked Barley With Mushrooms

• 8 sun-dried tomatoes (not oil-packed)
• 2 teaspoons olive oil
• 2 carrots, finely diced
• 2 shallots, minced
• 2 portabella mushrooms, diced
• 12 teaspoon thyme
• 1 34 cups vegetable broth
• 1 cup pearl barley
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 34 cup part-skim mozzarella cheese, grated

1. Preheat the oven to 350F
2. In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
3. In a medium nonstick skillet, heat the oil.
4. Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
5. Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
6. Transfer the mixture to an 8-inch square baking dish.
7. Stir in the broth, barley, tomatoes, salt and pepper.
8. Bake, covered with foil, until the liquid is absorbed, about 1 hour.
9. Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
10. SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
11. PER SERVING: 302 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 515 mg Sodium, 50 g Total Carbohydrate, 9 g Dietary Fiber, 13 g Protein, 168 mg Calcium; 5 points.

tomatoes, olive oil, carrots, shallots, portabella mushrooms, thyme, vegetable broth, pearl barley, salt, ground black pepper, mozzarella cheese

Taken from www.food.com/recipe/baked-barley-with-mushrooms-513817 (may not work)