| | Directions | | Place barley in 3 C. boiling water, cover and simmer until water is absorbed. Sauté onions, carrots, zucchini and mushrooms until onions are soft. Stir vegetables and barley together. Add eggs, lemon juice, thyme and dill and mix thoroughly. Place mixture in greased baking pan and cover. Bake for 40 minutes at 350°F, uncover and bake 30 minutes more or until brown and pulls away from the side. |
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| Ingredients | | - |  | 1 cup barley |
| - | | 1 onion, chopped (large) |
| - | | 1 cup mushrooms, chopped |
| - | | 1 pound zucchini, shredded |
| - | | 2 carrots, shredded (large) |
| - | | 2 Eggs, beaten |
| - | | 1/2 teaspoon thyme |
| - | | 1 teaspoon dill |
| - | | 1 teaspoon lemon juice |
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