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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 10 |
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A nice change from rice or potatoes, with the added benefit of extra fiber. This recipe is from Light and Tasty. Ingredients:
3 medium sweet red peppers, chopped |
4 cups mushrooms, sliced |
2 medium onions, chopped |
2 tablespoons butter |
2 cups vegetable broth |
1 1/2 cups pearl barley |
1/8 teaspoon pepper |
Directions:
1. In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
2. Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
3. Stir in the broth, barley, and pepper.
4. Cover and bake at 350F for 50 minutes.
5. Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.
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