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Barley Vegetable Casserole
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barley Vegetable Casserole

Recipe Tags: Casserole Recipes

Date Added: January 05, 2014

Ingredients:

2 Tablespoons Soy Margarine or butter melted
Cup Barley uncooked (4.5 oz)
1 Cup Onion
1 Cup Cauliflower )
1 Cup Mushroom
1 Cup Carrot
2 1/2 Cups Water hot
2 Teaspoons Vegetable Broth
1/4 Teaspoon Garlic Powder up to 3
1/8 Teaspoon Pepper red bell
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Directions:

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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