Toasted Barley with Mixed Vegetables

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

Recipe from Betty Crocker
Toasted Barley with Mixed Vegetables
15 mins
1 hr 5 mins
by 4.0 8  people
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Casseroles, Vegetable Casseroles
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  • 1/2 cup uncooked barley
  • 1 3/4 cups Progresso® chicken broth (from 32-ounce carton)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mushroom
  • 1/4 cup chopped carrot
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green onions, chopped (1/4 cup)
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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.
Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
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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