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Barley Casserole
Nb persons: 8
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| 2 c | barley |
| 2 tbs | olive oil |
| 1 | onion, sliced |
| 3 | garlic cloves, finely chopped |
| 2 | carrots, grated |
| 2 | celery stalks, diced |
| 5 tbs | soy sauce |
| 1/4 tsp | salt |
| 1/4 tsp | dried basil |
| 1/4 tsp | garlic powder |
| 1/4 tsp | oregano |
| 3/4 c | tahini dressing |
| Preheat oven 350. Bring 3 cups water to boil in lrg saucepan, Add barley, cook 55-60 mins or until tender. Drain water off, set aside. Heat oil in lrg skillet over med-high heat. Add onion and garlic, saute 5 mins. Add carrots, celery, soy sauce, salt, basil, oregano, and garlic powder and cook 5 mins stirring often until veggies are tender. Add barley and stir over med-high heat 3 mins. Transfer half of barley mix to 8x12 baking dish. drizzle half of tahini dressing on top. Add second layer of barley mix and remainder of dressing. Bake, uncovered about 35 mins. Tahini Dressing | |
| 1/4 | onion, diced |
| 1/2c | tahini |
| 1 tbs | soy sauce |
| pinch | garlic powder |
| pinch | paprika |
| 1/8 tsp | dried basil |
| pinch | dried oregano |
Combine onion with 2 tbsp water in skillet, saute med-high heat 4 mins. Add more water as neccesary. Scrape onion into blender and add 1/2 c water and remaining ingredients. Blend for 1 min or until creamy
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