Baked Barley With Mushrooms

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 8 sun-dried tomatoes (not oil-packed)
• 2 teaspoons olive oil
• 2 carrots, finely diced
• 2 shallots, minced
• 2 portabella mushrooms, diced
• 1/2 teaspoon thyme
• 1 3/4 cups vegetable broth
• 1 cup pearl barley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup part-skim mozzarella cheese, grated

Recipe

• 1 preheat the oven to 350°f
• 2 in a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
• 3 in a medium nonstick skillet, heat the oil.
• 4 add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
• 5 stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
• 6 transfer the mixture to an 8-inch square baking dish.
• 7 stir in the broth, barley, tomatoes, salt and pepper.
• 8 bake, covered with foil, until the liquid is absorbed, about 1 hour.
• 9 sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
• 10 serving provides: 2 breads, 2 fruit/vegetables, 1 protein/milk, 1 fat.
• 11 per serving: 302 calories, 6 g total fat, 3 g saturated fat, 12 mg cholesterol, 515 mg sodium, 50 g total carbohydrate, 9 g dietary fiber, 13 g protein, 168 mg calcium; 5 points.