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 ts Instant vegetable broth mix 1/4 ts Garlic powder 1/8 ts 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.
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