Toasted Barley with Mixed Vegetables

 

1/2

cup uncooked hulled barley

1

can (14 oz) chicken broth

2

large onions, chopped (2 cups)

2

packages (8 oz each) sliced mushrooms (6 cups)

4

medium carrots, cut into julienne (matchstick) strips (2 cups)

1

large red bell pepper, coarsely chopped (1 cup)

2

tablespoons chopped fresh or 1 tablespoon dried dill weed

1/2

teaspoon pepper

4

medium green onions, chopped (1/4 cup)

• 1 Spray 12-inch skillet with cooking spray. Cook barley in skillet over medium heat 6 to 8 minutes, stirring frequently until barley begins to brown, then stirring constantly until golden brown. Reduce heat to low; add broth. Cover; simmer 40 minutes.
• 2 Stir in remaining ingredients except green onions. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender. Sprinkle with green onions.