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 1 tablespoon olive oil- 1 large sweet onion, diced
- 8 ounces baby portabella mushrooms, sliced
- 8 ounces white button mushrooms, sliced
- 1 garlic clove, sliced
- ½ cup reduced-sodium vegetable broth
- 1 cup Plain Mountain High Yoghurt
- 1 tablespoon maple syrup
- Zest of 1 lemon
- ½ teaspoon chopped fresh rosemary
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1½ cups uncooked pearl barley
- 3 large bell peppers (red, yellow, and orange), diced
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In a large sauté pan, heat the olive oil over medium heat. Add onions, mushrooms, and garlic and cook for about 10 minutes, stirring frequently.
In a medium glass or ceramic bowl, stir together vegetable broth, yoghurt, maple syrup, lemon zest, rosemary, salt, and pepper.
Spray a large baking dish with non-stick cooking spray. Spread barley evenly on the bottom of the baking dish. Pour yoghurt mixture over the barley.
In a large mixing bowl, combine the mushroom mixture and the diced peppers. Spoon evenly over the yoghurt mixture.
Bake uncovered at 350°F for 60 minutes, or until the liquid has been absorbed and the barley is tender. Stir before serving.
Makes 8 servings.
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| Calories - 220 |
| Total Fat - 3.5g |
| Cholesterol - 5mg |
| Potassium - 600mg |
| Sodium - 124mg |
| Total Carbohydrates - 42g |
| Protein - 7g |
| Fiber - 7g |
| Calcium - 8% |
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Serving size: 1/8 of casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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