Barley Vegetable Casserole

We try to eat meatless at least once a week. We like this one, not only delicious but also very easy to make.


2/3 cup (125 g) uncooked barley (not quick cooking)
¼ cup (75 ml) vegetable broth
4 cups (@400 g) mixed frozen vegetables
½ tsp garlic powder
¼ tsp black pepper
2 cups (500 ml) vegetable broth
½ tsp butter
½ tsp salt


Preheat oven to 350°F/175°C. Lightly grease a 1.5 quart (1.5 liter) casserole.

Place barley and the ¼ cup (75 ml) vegetable broth in a medium nonstick skillet over medium heat. Heat for 3 minutes or until lightly browned, stirring frequently. Transfer to prepared casserole.

Put vegetables, garlic, pepper, and 2 cups (500 ml) broth into casserole. Mix well.

Cover and bake 50 minutes, or until barley is tender and most of liquid is absorbed. Stir several times during baking. If needed, leave uncovered the last 10 minutes so that the liquid is absorbed. Stir in butter and salt. Let stand 5 minutes before serving.


NOTES:

I served it with focaccia and a green salad.

I found the proportion of veg to barley to be off. More veg, less barley next time.


I also found it a bit bland, although I was generous with the garlic and pepper. I also forgot the butter and salt at the end, but we try to avoid salt.  

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