Ingredients:
4
cups water
1
cup uncooked pearl barley
3
(3-1/2-ounce) packages fresh shiitake mushrooms
Cooking
spray
1
tablespoon olive oil
2
cups chopped onion
1-1/2
cups chopped red bell pepper
3/4
cup chopped yellow bell pepper
1/2
cup fat-free, less-sodium chicken broth
1/4
cup chopped fresh flat-leaf parsley
1
tablespoon chopped fresh or 1 teaspoon dried thyme
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
3/4
cup (3 ounces) grated dry Monterey Jack or fresh
Parmesan
cheese
Instructions:
Bring
4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat,
and simmer for 45 minutes.
Remove
from heat, and let stand, covered, 5 minutes.
Preheat
oven to 350&176;.
Remove
and discard stems from mushrooms, and slice mushroom caps. Heat a large
nonstick skillet coated with cooking spray over medium-high heat until
hot. Add mushrooms, and saute 3 minutes. Remove from skillet.
Heat
oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes.
Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley,
mushrooms, broth, and next 4 ingredients (broth through black pepper).
Spoon
half of barley mixture into an 11 x 7-inch baking dish coated with cooking
spray, and sprinkle with half of cheese. Repeat layers. Cover and bake
at 350&176; for 45 minutes.
Nutrition
Facts:
Amount
Per Serving: Calories 182
Fat
5.2 g, Cholesterol 7 mg,
Sodium
353 mg,
Courtesy
Of:
http://cookinglight.timeinc.net
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