Baked Barley With Mushrooms

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From weight watchers versatile vegetarian.

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Steps

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Preheat the oven to 350f.

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In a small bowl , soak the tomatoes in warm water until pliable , about 10 minutes.

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In a medium nonstick skillet , heat the oil.

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Add the carrots and shallots.

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Cook , stirring as needed , until softened , 4-5 minutes.

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Stir in the mushrooms and thyme.

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Cook , stirring as needed , until wilted , 7-8 minutes.

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Transfer the mixture to an 8-inch square baking dish.

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Stir in the broth , barley , tomatoes , salt and pepper.

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Bake , covered with foil , until the liquid is absorbed , about 1 hour.

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Sprinkle with cheese and bake , uncovered , until the cheese is melted , about 10 minutes.

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Serving provides: 2 breads , 2 fruit / vegetables , 1 protein / milk , 1 fat.

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Per serving: 302 calories , 6 g total fat , 3 g saturated fat , 12 mg cholesterol , 515 mg sodium , 50 g total carbohydrate , 9 g dietary fiber , 13 g protein , 168 mg calcium.

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5 points.

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Ingredients

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sun-dried tomatoes, olive oil, carrots, shallots, portabella mushrooms, thyme, vegetable broth, pearl barley, salt, fresh ground black pepper, part-skim mozzarella cheese