TOASTED BARLEY, MUSHROOM, AND ROASTED RED PEPPER ALFREDO

prep 25 minutes cook 40 minutes bake 50 minutes at 350°F

• Nonstick cooking spray
•   ½ cup butter
• 1½ cups regular pearled barley
• 1½ cups finely chopped onion
•    4 cloves garlic, minced
•    6 cups sliced fresh mushrooms
• 2½ cups vegetable broth
•    2 15-oz. jars light Alfredo pasta sauce
•    1 12-oz. jar roasted red sweet peppers, drained and coarsely chopped
•    2 cups frozen peas
•    2 tsp. dried Italian seasoning, crushed
•    2 cups torn sourdough bread slices

1. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish lightly with cooking spray. In an extra-large skillet melt ¼ cup of the butter over medium heat. Add barley; cook and stir 4 to 5 minutes or until barley is golden brown. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is soft. Add mushrooms; cook and stir until mushrooms are tender. Carefully add broth. Bring to boiling; reduce heat. Simmer, covered, 40 to 45 minutes or until barley is tender and broth is absorbed.

2. Stir in Alfredo sauce, roasted red peppers, peas, and Italian seasoning. Spoon mixture into the prepared baking dish. Bake, covered, 20 minutes. Stir well. In a bowl microwave the remaining ¼ cup butter about 30 seconds or until melted. Brush melted butter on bread slices. Arrange slices over casserole. Bake, uncovered, 30 minutes or until hot and bubbly and bread is golden brown.

number of servings 8

per serving 423 cal., 18 g fat (13 g sat. fat), 75 mg chol., 1,135 mg sodium, 56 g carb., 9 g fiber, 9 g sugars, 12 g pro.

FLEX IT

In Step 2, add 4-oz. smoked salmon, flaked, with skin and bones removed, with the Alfredo sauce. Serve with lemon wedges to squeeze over top.