Title: Barley vegetable casserole
 Categories: Casseroles, Vegetarian
      Yield: 6 Servings
 
      2 tb Soy margarine
    2/3 c  Barley, uncooked (4.5 oz)
      1 c  Chopped onions
      1 c  Chopped cauliflower (1/4")
      1 c  Chopped mushrooms
      1 c  Finely shredded carrots
  2 1/2 c  Water
      2 t  Instant vegetable broth mix
    1/4 t  Garlic powder
    1/8 t  Pepper
 
  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.