• 2/3 cup barley
• 1 cup onion, chopped
• 1 cup cauliflower florets, chopped into 1/4 inch pieces
• 1 cup mushrooms, chopped
• 1 cup carrots, finely shredded
• 2-1/2 cups vegetable stock
• 1/4 tsp. garlic powder

Preheat oven to 350°F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently.

Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.

Per serving: calories 160, fat 1.1g, 6% calories from fat, cholesterol 0mg, protein 5.1g, carbohydrates 34.4g, fiber 7.6g, sugar 4.6g, sodium 188mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.5, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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