Toasted Barley with Mixed Vegetables
Recipe from Betty Crocker

Is it a comforting casserole side dish or a meatless main course? You decide!



by 8  people


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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 5 mins
Related Categories: Casseroles, Vegetable Casseroles
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Ingredients
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    1/2  cup 
    uncooked barley
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    1 3/4  cups 
    Progresso® chicken broth (from 32-ounce carton)
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    1/2  cup 
    chopped red onion
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    1/4  cup 
    chopped fresh mushroom
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    1/4  cup 
    chopped carrot
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    1/4  cup 
    chopped green bell pepper
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    1   tablespoon 
    chopped fresh dill weed or 2 teaspoons dried dill weed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    pepper
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    4   
    medium green onions, chopped (1/4 cup)

Directions
1.
Heat oven to 350 degrees F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
2.
Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
3.
Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
Nutrition information
Per Serving: cal. (kcal) 75, Fat, total (g) 1, carb. (g) 16, fiber (g) 3, pro. (g) 4, vit. A (IU) 875, vit. C (mg) 4, sodium (mg) 410, calcium (mg) 20, iron (mg) 1, Vegetables () 2, Starch () 1, Percent Daily Values are based on a 2,000 calorie diet
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