• 2/3 cup barley
• 1 cup onion\cooked, chopped
• 1 cup cauliflower florets\cooked, chopped into 0-1/4 inch pieces
• 1 cup mushrooms\cooked, chopped
• 1 cup carrots\grated, finely shredded
• 2-1/2 cups vegetable stock
• 1/4 tsp. garlic powder

Preheat oven to 350° F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Saute onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake 1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.