Barley and Corn Casserole

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon vegetable oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

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

Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through. Makes 12 servings.