Barley Vegetable Loaf With Yogurt Dill Sauce Recipe
I am sharing this recipe of Barley Vegetable Loaf With Yogurt Dill Sauce which is near and dear to my heart. It is the answer when you look for a tasty Main Dish. No other ingredient will make Barley Vegetable Loaf With Yogurt Dill Sauce taste so awesome than Vegetable. Will you be able to suggest a recipe on par with this Barley Vegetable Loaf With Yogurt Dill Sauce recipe? I doubt.
Ingredients
Nonstick cooking spray cup medium size barley tablespoon unsalted margarine medium size yellow onion, chopped fine pound mushrooms, chopped fine
2 medium size zucchini, shredded
2 medium size carrots, peeled and shredded
3/4 cup shredded Cheddar cheese
4 large egg whites
1/4 cup snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon grated lemon rind
1/2 cup plain low fat yogurt
Directions
Preheat the oven to 350°F.
Coat an 8 1/2"x 4 1/2"x 2 1/2" loaf pan with the cooking spray and set aside.
Cook the barley according to package directions, omitting the salt, until tender about 40 minutes.
Drain well and set aside.
Meanwhile, in a heavy 10 inch skillet, melt the margarine over moderate heat; add the onion, mushrooms, zucchini, and carrots, and cook, stirring often, until the onion is soft about 5 minutes.
Transfer the vegetable mixture to a large bowl and mix in the barley, cheese, egg whites, half the dill, the thyme, and the lemon rind.
Spoon the mixture into the loaf pan; rap the pan lightly on the counter to make the loaf more compact and to release any air bubbles.
Cover with aluminum foil and bake for 45 minutes; uncover and bake 25 minutes more or until the loaf is brown and shrinks from the sides of the pan.
Cool upright on a wire rack until the loaf is room temperature.
Meanwhile, combine the remaining dill with the yogurt.
Coat an 8 1/2"x 4 1/2"x 2 1/2" loaf pan with the cooking spray and set aside.
Cook the barley according to package directions, omitting the salt, until tender about 40 minutes.
Drain well and set aside.
Meanwhile, in a heavy 10 inch skillet, melt the margarine over moderate heat; add the onion, mushrooms, zucchini, and carrots, and cook, stirring often, until the onion is soft about 5 minutes.
Transfer the vegetable mixture to a large bowl and mix in the barley, cheese, egg whites, half the dill, the thyme, and the lemon rind.
Spoon the mixture into the loaf pan; rap the pan lightly on the counter to make the loaf more compact and to release any air bubbles.
Cover with aluminum foil and bake for 45 minutes; uncover and bake 25 minutes more or until the loaf is brown and shrinks from the sides of the pan.
Cool upright on a wire rack until the loaf is room temperature.
Meanwhile, combine the remaining dill with the yogurt.
