Grain and Vegetable Casserole

prep time:: 20 min
total time:: 1 hr 30 Minutes

Makes 4 servings

Richard Rexin

Barley, bulgur and veggies make a tantalizing veggie-lovers casserole.

ingredients

2 medium carrots, halved lengthwise, thinly sliced
1 can (14.5 oz) Muir Glen® organic diced or stewed tomatoes, undrained
1 cup sliced fresh mushrooms
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Cascadian Farm® frozen whole kernel corn (from 10-oz bag)
1/2 cup vegetable broth
1/2 cup uncooked pearl barley
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1/4 cup uncooked bulgur
1 clove garlic, finely chopped
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

directions

1
Heat oven to 350°F. In ungreased 2-quart casserole or 13x9-inch (2-quart) glass baking dish, mix all ingredients except cheese and green onions.
2
Cover with foil; bake 30 minutes. Stir. Cover and bake 30 to 35 minutes longer or until barley and bulgur are tender and liquid is absorbed.
3
To serve, sprinkle with cheese and green onions.

notes

Calories 360 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 600mg; Total Carbohydrate 71g (Dietary Fiber 18g, Sugars 10g); Protein 14g

Source: Richard Rexin