Categories: Casseroles, Vegetarian 
      Yield: 6 servings 
  
      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: 135 calories, 4 grams protein, 4 grams fat, 21 grams 
  carbohydrates, 268 milligrams sodium, zero cholesterol.