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Barley Veggie Loaf

Contributed by: Heather

What you need

  1. 1/2 c med size barley
  2. 1 tbl unsalted butter
  3. 1 med yellow onion, chopped fine
  4. 1/4 lb. mushrooms, chopped fine
  5. 2 med zucchini, shredded
  6. 2 med carrots, peeled & shredded
  7. 3/4 c cheddar cheese shredded
  8. 4 lg egg whites
  9. 1 tsp dill weed
  10. 1/2 tsp dried thyme
  11. 3/4 tsp grated lemon rind
  12. 1/2 c plain low or non-fat yogurt

How to make it

  1. preheat oven to 350º
  2. in heavy skillet, melt butter over med heat
  3. add all veggies and cook until onion is soft
  4. transfer to bowl
  5. mix in barley, cheese, egg, half the dill, thyme & lemon rind.
  6. spoon into the pan
  7. tap the pan on counter to release bubbles and compact loaf
  8. cover with foil and bake 45 minutes
  9. uncover and bake 25 more until brown & shrinks from sides of pan
  10. cool in the pan to room temp
  11. combine remaining dill & yogurt
  12. ease loaf from pan, spoon sauce over top

Questions about this recipe?