2002 Barley Casserole

By boandozzy

One serving (3/4 cup) equals 222 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 711 mg sodium, 35 g carbohydrate, 8 g fiber, 7 g protein.

Diabetic Exchanges: 2 starch, 1 lean meat.

Originally published as Barley Casserole in Light & Tasty August/September 2001, p50

Ingredients

• 2 celery ribs, chopped
• 2 medium carrots, finely chopped
• 7 green onions, chopped
• 4 garlic cloves, minced
• 1 tablespoon butter
• 1-1/2 cups uncooked medium pearl barley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4-1/2 cups chicken broth, divided
• 2 tablespoons minced fresh parsley
• 1/2 cup slivered almonds

Details

Servings 8
Preparation time 10mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes.

Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender. Yield: 8 servings.