Heat oil in large saucepan over med heat. Add onions, carrots and mushrooms. Saute until tender, about 8 minutes. Add wine. Cook until liquid evaporates. Add flour and thyme. Stir 2 minutes. Gradually whisk in broth. Cook until slightly thickened about 5 minutes. Stir in barley and beans. Season to taste with salt and pepper.
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Bake until top is golden brown and filling is bubbling about 30 minutes. Cool slightly before serving.
344 calories, 5g protein, 44g carbohydrates, 4g fiber, 17g fat (6g saturated), 5mg cholesterol, 889mg sodium
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