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Barley Vegetable Casserole

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.


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