BARLEY VEGETABLE CASSEROLE

• 2 tablespoons margarine
• 23 cup pearl barley
• 1 cup onions chopped
• 1 cup cauliflower florets Chopped
• 1 cup mushrooms chopped
• 1 cup carrots finely shredded
• 2 1/2 cups water
• 2 teaspoons chicken broth instant vegetable broth mix
• 1/4 teaspoon garlic powder
• 18 teaspoon black pepper

1. preheat oven to 350F (180C).
2. lightly oil a 1 3/4 quart casserole or spray with nonstick cooking spray.
3. melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
4. add barley and cook 2 to 3 minutes, stirring frequently until lightly browned.
5. place in prepared casserole.
6. melt remaining margarine in skillet.
7. add onions and cauliflower.
8. cook, stirring frequently, 5 minutes.
9. addmushrooms and carrots.
10. cook 5 more minutes, stirring frequently.
11. add vegetables to casserole.
12. in a small bowl, combine water, broth mix, garlic powder and pepper.
13. mix well and add to casserole.
14. mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
15. stir several times while baking.
16. let stand 5 minutes, then mix and serve.
17. in each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.

margarine, pearl barley, onions, cauliflower, mushrooms, carrots, water, chicken broth instant, garlic, black pepper

Taken from recipeland.com/recipe/v/barley-vegetable-casserole-5732 (may not work)