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Barley Veggie Loaf
Contributed by: Heather
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
- preheat oven to 350
- 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
Questions about this recipe?
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