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Barley Veggie Loaf
Contributed by: Heather
What you need
- 1/2 c med size barley
- 1 tbl unsalted butter
- 1 med yellow onion, chopped fine
- 1/4 lb. mushrooms, chopped fine
- 2 med zucchini, shredded
- 2 med carrots, peeled & shredded
- 3/4 c cheddar cheese shredded
- 4 lg egg whites
- 1 tsp dill weed
- 1/2 tsp dried thyme
- 3/4 tsp grated lemon rind
- 1/2 c plain low or non-fat yogurt
How to make it
- preheat oven to 350º
- in heavy skillet, melt butter over med heat
- add all veggies and cook until onion is soft
- transfer to bowl
- mix in barley, cheese, egg, half the dill, thyme & lemon rind.
- spoon into the pan
- tap the pan on counter to release bubbles and compact loaf
- cover with foil and bake 45 minutes
- uncover and bake 25 more until brown & shrinks from sides of pan
- cool in the pan to room temp
- combine remaining dill & yogurt
- ease loaf from pan, spoon sauce over top
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