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Vegetable Barley Casserole Recipe
|Reduced calorie margarine||1 Tablespoon|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Pearl barley||3⁄4 Cup (12 tbs), uncooked|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Thinly sliced zucchini||1 Cup (16 tbs), halved|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Canned vegetable broth||14 1⁄2 Ounce (1 Can)|
Serving size: Complete recipe
Calories 264 Calories from Fat 64
% Daily Value*
Total Fat 7 g11%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1024.7 mg42.7%
Total Carbohydrates 46 g15.3%
Dietary Fiber 10.9 g43.6%
Sugars 8 g
Protein 5 g11%
Vitamin A 317.5% Vitamin C 106.6%
Calcium 9.6% Iron 14%
*Based on a 2000 Calorie diet
Add mushrooms and next 3 ingredients; saute 5 minutes or until barley is lightly browned.
Place barley mixture, zucchini, and carrot in a 1 1/2-quart baking dish.
Bring broth to a boil in a saucepan; pour hot broth over barley mixture, stirring gently.
Stir in pepper.
Cover and bake at 350° for 45 minutes or until barley is tender and liquid is absorbed.