Instructions: In a skillet over medium heat, saute the garlic, onion and carrots in oil until tender. Transfer to a greased 2-qt baking dish; add broth, barley, salt if desired and pepper. Mix well. Cover and bake at 350F for 1 hour.

Stir in corn and parsley. Cover and bake 10-15 minutes more or until the barley is tender and corn is heated through.

Yield: 12 servings. Diabetic Exchanges- One 1/2-cup serving (prepared with low-sodium reduced-fat chicken broth and without salt) equals 1 starch, 1

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