Baked Barley With Mushrooms

1. 1

   Preheat the oven to 350F

2. 2

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

3. 3

   In a medium nonstick skillet, heat the oil.

4. 4

   Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.

5. 5

   Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.

11. 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.

* Per serving · 4 servings · Values may vary.