| 1 | Preheat oven to 350°F. |
| 2 | lightly oil a 1 ?quart casserole or spray with nonstick cooking spray. |
| 3 | melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. |
| 4 | Add barley and cook 2-3 minutes, stirring frequently until lightly browned. |
| 5 | Place in prepared casserole. |
| 6 | melt remaining margarine in skillet. |
| 7 | Add onions and cauliflower. |
| 8 | Cook, stirring frequently, 5 minutes. |
| 9 | Add mushrooms and carrots. |
| 10 | Cook 5 more minutes, stirring frequently. |
| 11 | Add vegetables to casserole. |
| 12 | in a small bowl, combine water, broth mix, garlic powder and pepper. |
| 13 | Mix well and add to casserole. |
| 14 | mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed. |
| 15 | Stir several times while baking. |
| 16 | let stand 5 minutes, then mix and serve. |
| 17 | in each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol. |
