Title: Barley Vegetable Casserole
Categories: Casserole Vegetarian
Yield: 6 Servings

2	tb	Soy margarine
2/3	c	Barley, uncooked (4.5 oz)
1	c	Chopped onions
1	c	Chopped cauliflower (1/4")
1	c	Chopped mushrooms
1	c	Finely shredded carrots
2 1/2	c	Water
2	ts	Instant vegetable broth mix
1/4	ts	Garlic powder
1/8	ts	Pepper

Preheat oven to 350'F.

Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.

Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. Add barley and cook 2-3 minutes, stirring frequently until lightly browned. Place in prepared casserole.

Melt remaining margarine in skillet. Add onions and cauliflower. Cook, stirring frequently, 5 minutes. Add mushrooms and carrots. Cook 5 more minutes, stirring frequently. Add vegetables to casserole.

In a small bowl, combine water, broth mix, garlic powder and pepper. 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. Stir several times while baking.

Let stand 5 minutes, then mix and serve.

In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.

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