Toasted Barley with Mixed Vegetables
Recipe from
Betty Crocker
Is it a comforting casserole side dish or a meatless main course? You decide!
Servings:
6 servings
Prep Time:
15 mins
Total Time:
1 hr 5 mins
Ingredients
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1/2 cupuncooked barleysee savings
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1 3/4 cupsProgresso® chicken broth (from 32-ounce carton)see savings
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1/2 cupchopped red onionsee savings
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1/4 cupchopped fresh mushroomsee savings
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1/4 cupchopped carrotsee savings
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1/4 cupchopped green bell peppersee savings
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1 tablespoonchopped fresh dill weed or 2 teaspoons dried dill weedsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonpeppersee savings
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4 mediumgreen onions, chopped (1/4 cup)see savings
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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: Calories 75 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 410 mg; Total Carbohydrate 16 g (Dietary Fiber 3 g); Protein 4 g. Daily Values: Vitamin A 18 %; Vitamin C 6 %; Calcium 2 %; Iron 4 %. Exchanges: 1/2 Starch; 1 1/2 Vegetable.
Percent Daily Values are based on a 2,000 calorie diet
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how tos
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