CHEESEY BARLEY AND VEGETABLE BAKE

July 2, 2017 / Lyn Jones / 0 Comments

Print Friendly, PDF & Email

makes 6 servings

3/4 cup onions, chopped
1/2  cup jalapeno chili peppers, sliced
1/2  cup red or green peppers, chopped
1 can (14.5 oz) low salt, whole-kernel corn, drained
1 cup shredded carrots
1.5 tsp minced garlic
2 cups green cabbage, chopped
1 cup raisins
1 can (14.5 oz) low salt,  no fat chicken broth plus enough water to make 3 cups
1 cup pearl barley
1 cup shredded reduced-fat Cheddar cheese
1/2 cup non-fat sour cream

1.  Preheat oven to 200 degrees C. In a 6-quart Dutch oven put first 10 ingredients. Cover and bake 45 mins then remove from oven.

2.  In a medium bowl, combine the Cheddar and sour cream. Dollop spoonfuls onto casserole; cover and bake 10 mins. until cheese is melted and the barley is tender.

#1/2 cup jalapeno chili peppers#3/4 cup onions#can lo-salt chicken broth#can lo-salt corn#green cabbage#minced garlic#non-fat sour cream#pearl barley#raisins#red or green peppers#reduced-fat Cheddar cheese#shredded carrots