** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 350 F Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
2. Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
3. Add barley and cook 2-3 minutes, stirring frequently until lightly browned.
4. Place in prepared casserole. Melt remaining margarine in skillet.
5. Add onions and cauliflower. Cook, stirring frequently, 5 minutes.
6. Add mushrooms and carrots. Cook 5 more minutes, stirring frequently.
7. Add vegetables to casserole. In a small bowl, combine water, broth mix, garlic powder and pepper.
8. Mix well and add to casserole. mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
9. Stir several times while baking. Let stand 5 minutes, then mix and serve.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Malt, Garlic, Onion allergies.
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