Barley Vegetable Casserole

2 tb Soy margarine

2/3 c Barley, uncooked (4.5 oz)

1 c Chopped onions

1 c Chopped cauliflower (1/4″)

1 c Chopped mushrooms

1 c Finely shredded carrots

2 1/2 c Water

2 ts Instant vegetable broth mix

1/4 ts Garlic powder

1/8 ts Pepper

Preheat oven to 350′F.
Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
Add barley and cook 2-3 minutes, stirring frequently until lightly browned.
Place in prepared casserole.
Melt remaining margarine in skillet.
Add onions and cauliflower.
Cook, stirring frequently, 5 minutes.
Add mushrooms and carrots.
Cook 5 more minutes, stirring frequently.
Add vegetables to casserole.
In a small bowl, combine water, broth mix, garlic powder 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.

In each serving:

Vegetables