Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium high heat. Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and saute, stirring frequently, until the mushrooms begin to brown, about 10 minutes.
Scrape the mixture into a shallow 2 1/2quart baking dish (such as a 10 by 10inch
Corning Ware casserole) and pour in the boiling vegetable stock. Cover tightly and bake 60 to 75 minutes, or until all the liquid is absorbed. (Be careful of the steam when removing the cover.) The barley should have a slightly crunchy texture when done. If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 10 to 15 minutes more.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	358.03 Kcal (1499 kJ)
Calories from fat	64.42 Kcal
		% Daily Value*
Total Fat	7.16g	11%
Cholesterol	15.27mg	5%
Sodium	808.97mg	34%
Potassium	529.16mg	11%
Total Carbs	63.58g	21%
Sugars	9.87g	39%
Dietary Fiber	13.88g	56%
Protein	9.64g	19%
Vitamin C	6.8mg	11%
Vitamin A	0.2mg	7%
Iron	7.9mg	44%
Calcium	78.8mg	8%

Amount Per 100 g
Calories	80.71 Kcal (338 kJ)
Calories from fat	14.52 Kcal
		% Daily Value*
Total Fat	1.61g	11%
Cholesterol	3.44mg	5%
Sodium	182.37mg	34%
Potassium	119.29mg	11%
Total Carbs	14.33g	21%
Sugars	2.22g	39%
Dietary Fiber	3.13g	56%
Protein	2.17g	19%
Vitamin C	1.5mg	11%
Vitamin A	0.1mg	7%
Iron	1.8mg	44%
Calcium	17.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7

Points
9

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol,
good source of fiber

Bad Points

High in Sodium

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