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Low-Fat Barley Bake With Tomatoes & Mushrooms

Low-Fat Barley Bake With Tomatoes & Mushrooms comes together with Stock, Mushrooms, Onion Chopped, Carrot Chopped, and Celery Chopped. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 cup
• 1
• 1
• 1 stalk
• 1 cup
• 1 cup
• 3
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a large nonstick skillet, heat 2 Tbsp. stock over medium-high heat; cook mushrooms, onion, carrot and celery for 10 minutes or until softened.

2. 2

   Rinse barley under cold running water, drain.

3. 3

   In bowl, combine barley, water, tomatoes, wine, tomato paste, seasonings and onion mixture; stir well.

4. 4

   Turn into 8-cup casserole and bake in 350F oven for about 1 hour or until barley is tender.

5. 5

   Serve sprinkled with parsley.