Vegetarian Barley Casserole With Sun Dried Tomato And Basil Pesto Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Spray 1-quart casserole with nonstick cooking spray.
• 2. Place barley and 2 tablespoons broth in nonstick skillet; cook and stir over medium heat 3 minutes or until lightly browned. transfer to prepared casserole.
• 3. Add Vegetables, garlic powder, pepper and remaining 1 cup broth to casserole; mix well.
• 4. Cover and bake 50 minutes or until barley is tender and most of liquid is absorbed, stirring several times during baking. Stir in margarine and salt, if desired. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
• In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
• Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
• Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.