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Baked Barley With Mushrooms

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“From Weight Watchers Versatile Vegetarian.”
1hr 50mins

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
  3. In a medium nonstick skillet, heat the oil.
  4. Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
  5. Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
  6. Transfer the mixture to an 8-inch square baking dish.
  7. Stir in the broth, barley, tomatoes, salt and pepper.
  8. Bake, covered with foil, until the liquid is absorbed, about 1 hour.
  9. Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
  10. SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
  11. 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; 5 points.

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