Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. —Shirley Doyle, Mount Prospect, Illinois
Vegetable Barley Bake
Vegetable Barley Bake
Prep Time
25 min
Cook Time
55 min
Yield
10 servings
Ingredients
- 3 medium sweet red or green peppers, chopped
- 4 cups sliced fresh mushrooms
- 2 medium onions, chopped
- 2 tablespoons butter
- 2 cups reduced-sodium chicken broth or vegetable broth
- 1-1/2 cups medium pearl barley
- 1/8 teaspoon pepper
Directions
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper.
- Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts
3/4 cup: 155 calories, 3g fat (2g saturated fat), 6mg cholesterol, 158mg sodium, 29g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1.500 starch, 1 vegetable, 0.500 fat.
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