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Toasted Barley with Mixed Vegetables

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By Betty Crocker Kitchens
Updated May 10, 2011
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Is it a comforting casserole side dish or a meatless main course? You decide!

Toasted Barley with Mixed Vegetables

  • Prep Time 15 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 10
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Ingredients

  • 1/2 cup uncooked barley
  • 1 3/4 cups vegetable broth
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh mushroom
  • 1/4 cup chopped carrot
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium green onions, chopped (1/4 cup)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
  • Step 
    2
    Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
  • Step 
    3
    Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.

Nutrition

75 Calories
1 g Total Fat
4 g Protein
16 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
410 mg
Potassium
190 mg
Total Carbohydrate
16 g
Dietary Fiber
3 g
Protein
4 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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