2 cups water
½ cup medium
½ cup diced onion
½ cup diced
½ cup diced red
¾ cup skim milk
1 cup shredded
reduced-fat Italian blend cheese
1 tablespoon Dijon
1. Bring water to a
boil in saucepan. Add barley. Cover, reduce heat and simmer 45 minutes or until
tender and most water is evaporated. Let stand, covered, 5 minutes.
2. Preheat oven to 375
3. Spray a medium skillet with cooking spray. Cook onion, zucchini and
bell pepper over medium-low heat for 10 minutes or until soft. Stir in flour
and black pepper to taste. Cook 1-2 minutes.
4. Add milk, stirring
constantly until slightly thickened. Remove from heat and add barley, ¾ cup
cheese and mustard; stir until cheese is melted.
5. Spread evenly in casserole. Sprinkle remaining cheese over the top. Bake for 20 minutes
or until hot. Makes 2 servings.