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Measurements
      Title: Low-Fat Barley Bake with Tomatoes and Mushrooms
 Categories: Low-fat, Grains, Vegetables, Dkuhnen msn
      Yield: 8 Servings
 
      2 t  Vegetable oil
      2 c  Sliced mushrooms
      1 lg Onion, chopped
      1 lg Carrot, chopped
      1    Stalk celery, chopped
      1 c  Barley
      1 c  Boiling water
      3 lg Tomatoes, peeled and chopped
    1/4 c  Dry white wine or chicken
           Stock
      2 T  Tomato paste
      1 t  Salt
      1 t  Dried thyme
    1/4 t  Freshly ground black pepper
           Garnish: Chopped fresh
           Parsley
 
  In a large nonstick skillet, heat oil over medium-high heat; cook
  mushrooms, onion, carrot and celery for 10 minutes or until softened.
  Rinse barley under cold running water, drain. In bowl, combine
  barley, water, tomatoes, wine, tomato paste, seasonings and onion
  mixture; stir well. Turn into 8-cup casserole and bake in 350F oven
  for about 1 hour or until barley is tender. Serve sprinkled with
  parsley.
  
  Per serving:  134 calories, 4.4g protein, 2.1g fat, 25g carbohydrate,
  5.9g fibre, 360mg sodium, 440mg potassium, 28mg calcium, 1.7mg iron.
  
  Source:  "Healthy Home Cooking", by Margaret Howard and Ellie Topp.


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