Ingredients
1/2
cup uncooked barley
1 3/4
cups vegetable broth
1/2
cup chopped red onion
1/4
cup chopped fresh mushroom
1/4
cup chopped carrot
1/4
cup chopped green bell pepper
1
tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4
teaspoon salt
1/4
teaspoon pepper
4
medium green onions, chopped (1/4 cup)
Preparation
Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
