Chickpea And Vegetable Barley Bake - cooking recipe

Ingredients

4 cups vegetable stock
1 cup pearl barley
1 onion, quartered and then sliced
1 cup carrot, sliced
1 cup celery, chopped
1 cup mushroom, sliced
1 (15 ounce) can chickpeas, drained
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/8 teaspoon white pepper

Preparation

Preheat your oven to 400 degrees.
Put pearl barley in an oven proof casserole dish.
Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
Add to the casserole dish and give it a stir to mix in with the pearl barley.
Add the rest of the ingredients and give another stir.
Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.