Baked Barley With Mushrooms

From Weight Watchers Versatile Vegetarian.

• Ready In: 1 hr 50 mins
• Serves: 4

Ingredients

• 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

1. Preheat the oven to 350°F
2. In a small bowl, soak the tomatoes in warm water until pliable, about 10 minutes.
3. In a medium nonstick skillet, heat the oil.
4. Add the carrots and shallots; cook, stirring as needed, until softened, 4-5 minutes.
5. Stir in the mushrooms and thyme; cook, stirring as needed, until wilted, 7-8 minutes.
6. Transfer the mixture to an 8-inch square baking dish.
7. Stir in the broth, barley, tomatoes, salt and pepper.
8. Bake, covered with foil, until the liquid is absorbed, about 1 hour.
9. Sprinkle with cheese and bake, uncovered, until the cheese is melted, about 10 minutes.
10. SERVING PROVIDES: 2 Breads, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat.
11. 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.