Barley Vegetable Casserole

2/3 cup barley (not quick-cooking)

2 ¼ Cups vegetable broth, divided

4 cups frozen mixed vegetables (broccoli, cauliflower, carrots, onions), thawed, drained

1/2 teaspoon garlic powder

¼ teaspoon black pepper

½ teaspoon butter

½ teaspoon salt (optional)

Preheat oven to 350 degrees. Coat a 1-quart casserole with nonstick cooking spray. Place barley and ¼ cup vegetable broth in nonstick skillet; cook over medium heat 3 minutes or until lightly browned, stirring frequently. Transfer to prepared casserole dish. Add vegetables, garlic powder, pepper and remaining broth to casserole dish; mix well. Cover; bake 50 minutes or until barley is tender and most of liquid is absorbed. Stir several times during baking. Stir in butter and salt. Let stand 5 minutes before serving.

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