Contributed by Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

4 Tbs Olive oil
1 1/3 C Barley, uncooked
2 C Onions, chopped
2 C Cauliflower, chopped
2 C Broccoli, chopped
2 C Carrots, finely shredded
5 C Vegetable broth
1 tsp Garlic, finely chopped
1/4 tsp Pepper

Instructions

Preheat oven to 350ºF. Lightly oil two 1 3/4-quart casserole dishes (or one larger, equivalent dish). Warm 2 tablespoon of oil in a large nonstick skillet over medium heat. Add barley and cook 2-3 minutes, stirring frequently until lightly browned. Place in prepared casserole dish. Add remaining oil in skillet. Add onions, broccoli, and cauliflower. Cook, stirring frequently, 5 minutes. Add carrots. Cook 5 more minutes, stirring frequently. Add vegetables to casserole. In a small bowl, combine broth, garlic, and pepper. Mix well and add to casserole. Mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, then mix and serve. This recipe serves 12, so serve some up and freeze the rest!

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