Barley and Vegetable Casserole

 Serves 5
1/5th of total recipe
147.68 Calories per serving
Fat per serving: 1.08 g

Ingredients

2/3 cup - BARLEY, PEARLED, RAW, cooked, brown prep w/1 tbsp. salted butter
1 cup - CARROT, RAW, grated
1 cup - CAULIFLOWER, RAW
1/2 tsp - GARLIC POWDER
1 cup - MUSHROOM, RAW
1 cup - ONION, RAW, chopped
1 tsp - PEPPER, BLACK, GROUND
1 1/2 cup - VEGETARIAN VEGETABLE SOUP, CONDENSED, canned

Directions

1) Preheat oven to 350°F.
2) Place the barley and a small amount of water a nonstick skillet over medium heat. Cook two to three minutes, stirring frequently, until lightly browned.
3) Move the barley to a casserole dish coated with cooking spray.
4) Saute the onions five minutes in the same nonstick skillet, stirring frequently. Combine the sauteed onions with the cauliflower (diced into 1/4" cubes), carrots (grated) and add to the casserole dish.
5) Combine the vegetarian soup, black pepper, and garlic powder in a bowl, then mix into the ingredients in the casserole dish.
6) Cover and bake 60 to 75 minutes, until the barley is tender and most of the liquid has been absorbed. Stir several times while baking.
7) Let stand about five minutes after cooking then mix it up prior to serving.

Calories: 147.68 cal
Total Fat: 1.08 g