Deep Dish Barley, Apple and Mushroom Bake (3.5 PTS)

Recipe Ingredients

2 cups	474ml	Uncooked pearl barley
		Water for cooking barley and sprinkling, - *plus*
2 cups	474ml	Water or vegetable broth
2 tablespoons	30ml	Olive oil - divided
2 tablespoons	30ml	Onions - sliced 1/2" thick (medium)
2		Celery - sliced 1/2" thick
1		Carrot - sliced 1/2" thick (large)
2		Portobello mushrooms - diced
1		Leek, ends trimmed, washed well - sliced 1/2" thick (large)
3		Apples - peeled and diced
3 sections		Fresh thyme
		Salt and fresh-ground black pepper - to taste

Recipe Instructions

Preheat oven to 375°. Place barley in a saucepan and add enough water to

just cover. Bring to a simmer, cover pan and cook approximately 20

minutes

until barley is partially cooked (you should have about 1/4 to 1/2 cup

water

left in the pan).

Heat 1 tablespoon olive oil in a nonstick skillet over medium heat and

saute

onions 6 to 8 minutes, stirring occasionally until golden brown and

carmelized. Sprinkle with water, if necessary, to prevent sticking.

Remove

from pan and set aside.

In same pan, place 1 tablespoon olive oil and heat over medium heat. Add

celery, carrot, portobello mushrooms, leek, apples and thyme; saute 2

minutes.

Add sauteed vegetables to barley with their cooking liquid. Then add 2

cups

water or vegetable broth; season with salt and pepper.

Place mixture in a 2-1/2 quart casserole, spread sauteed onions over top,

cover loosely with foil and bake in a 375° oven 25 to 30 minutes until

barley is fluffy and cooked and vegetables are tender. If desired,

uncover and

place under broiler 5 minutes to crisp crust.

Makes 6 to 8 servings.

Per serving: 259 calories, 4 grams total fat, 15 percent calories from

fat,

6 grams protein, 52 grams carbohydrates, 10 grams total fiber, no

cholesterol,

22 milligrams sodium.

From Steve Petusevsky, Vegetarian Today column.

Shared by: Michele, AllNewspaperRecipes

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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