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Barley Vegetable Casserole
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- #12508
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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 teaspoon garlic powder
directions
Preheat oven to 350 degrees 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.
Saute 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.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
December 10, 2011
This was the first time I cooked barley as the main ingredient in a recipe (I'd used it in soups and stews before). It was fantastic! I thought the addition of cauliflower might be odd (texture-wise) but it was good. I did, however, make the mistake of questioning the amount of liquid called for. My package of barley said to use a lot more liquid per cup of barley so I added more. I had to uncover the casserole and raise the oven temp to get the excess liquid to cook off. Oops! So follow the directions :)