Barley and Corn Casserole


Classifications: Vegetables

Qty Measure Ingredient


3 cloves garlic, minced

1 cup onion, chopped

2/3 cup carrots, chopped

1 tablespoon cooking oil

3 cups chicken broth

1 cup pearl barley

1/4 teaspoon salt, optional

1/8 teaspoon pepper

2 cups frozen corn, thawed

1/2 cup chopped fresh parsley

Instructions: In a skillet over medium heat, saute garlic, onion and carrots in oil until tender. Transfer to a greased 2-qt. baking dish; add broth, barley, salt if desired and pepper. Mix well. Cover and bake at 350* for 1 hour. Stir in corn and parsley. Cover and bake 10-15 minutes more or until barley is tender and corn is heated through.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 1 starch, 1 vegetable; also, 108 calories, 36 mg sodium, 1mg cholesterol, 21 gm carbohydrate, 4 gm protein,2 gm fat.

Serves: 12

Food Exchanges: