Barley Vegetable Casserole

Original had 2 1/2 c water
Yield:6 Servings
Category:Main Courses


2 tbsp. butter
2/3 cups barley, uncooked (4.5 oz)
1 cups onions, chopped
1 cups cauliflower, chopped
1 cups mushrooms, chopped
1 cups carrots, finely shredded
2 cups vegetable broth
1/4 tsp. garlic powder
1/8 tsp. black pepper
2 cups water


  1. Preheat oven to 350 'F.
  2. Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
  3. 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.
  4. Melt remaining margarine in skillet. Add onions and cauliflower. Cook, stirring frequently, about 5 minutes. Add mushrooms and carrots. Cook 5 more minutes, stirring frequently. Add vegetables to casserole.
  5. In a small bowl, combine water, broth mix, garlic powder and pepper. Mix well and add to casserole.
  6. 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.
  7. In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.


Nutrition Facts

6 Servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat
Trans Fat
Cholesterol 0mg0%
Sodium 268mg11%
Total Carbohydrate 21g7%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.