Barley Risotto with Roasted Asparagus        Barley-Stuffed Artichokes
Barley & Beans Olé                                  Barley Caponata
Barley Cheese Bake                                 Barley Baked Beans


Barley-Stuffed Zucchini

2 large zucchini, ends trimmed and cut in half lengthwise
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cooked pearl barley*
2 tablespoons finely chopped walnuts
1/4 cup crumbed feta cheese
1/4 cup seasoned spreadable cheese

Spray a baking sheet with non-stick cooking spray. Place zucchini, cut-side down, on baking sheet; bake at 400║ F for 10 to 12 minutes. Cool. Scoop out centers of zucchini halves, leaving 1/4-inch thick shell. Discard centers. Turn zucchini shells over to drain; set aside. In skillet sprayed with non-stick cooking spray, sautÚ mushrooms, onion, bell pepper, garlic, salt and pepper for 5 minutes, stirring occasionally. Stir in barley and walnuts. Cool slightly and blend in cheeses. Spoon barley mixture into zucchini shells. Bake for 15 to 20 minutes at 350║ F. Makes 4 servings.

Per serving: calories 159g, protein 6g, carbohydrates 14g, fiber 4g, fat 10g, cholesterol 24mg, sodium 443mg.

*For pearl barley cooking directions, click here.