Recipe by lazyme
From Weight Watchers Versatile Vegetarian.
Top Review by Lucky in Bayview
Really good and filling! I was out of mozzarella so I I used shredded swiss and would use it again. I ended up baking mine for an hour and twenty mins. before topping with cheese. What an economical way to eat healthy, thanks for posting the recipe.
- 8 sun-dried tomatoes (not oil-packed)
- 2 teaspoons olive oil
- 2 carrots, finely diced
- 2 shallots, minced
- 2 portabella mushrooms, diced
- 1⁄2 teaspoon thyme
- 1 3⁄4 cups vegetable broth
- 1 cup pearl barley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄4 cup part-skim mozzarella cheese, grated
Directions See How It's Made
- Preheat the oven to 350°F
- In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
- In a medium nonstick skillet, heat the oil.
- Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
- Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
- Transfer the mixture to an 8-inch square baking dish.
- Stir in the broth, barley, tomatoes, salt and pepper.
- Bake, covered with foil, until the liquid is absorbed, about 1 hour.
- Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
- SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
- PER SERVING: 302 Calories, 6 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol, 515 mg Sodium, 50 g Total Carbohydrate, 9 g Dietary Fiber, 13 g Protein, 168 mg Calcium; 5 points.