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
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
-
Step1Heat 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.
-
Step2Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
-
Step3Cover; 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;Tips from the Betty Crocker Kitchens
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