Barley Vegetable Casserole Recipe




Barley Vegetable Casserole Ingredients

2 tbsp soy margarine
2/3 cup barley, uncooked (4.5 oz)
1 cup chopped onions
1 cup chopped cauliflower (1/4)
1 cup chopped mushrooms
1 cup finely shredded carrots
2 1/2 cup water
2 tsp instant vegetable broth mix
1/4 tsp garlic powder
1/8 tsp pepper

A Recipe for
Barley Vegetable Casserole

 

Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)



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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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We think fast food is equivalent to pornography, nutritionally speaking.

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Barley Vegetable Casserole

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.







Barley Vegetable Casserole Directions

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.

In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams
carbohydrates, 268 milligrams sodium, zero cholesterol.

Serves: 6

 

 

 

 

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Barley Vegetable Casserole Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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