- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 295.2
- Total Fat: 7.2 g
- Cholesterol: 19.8 mg
- Sodium: 182.4 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 11.5 g
- Protein: 14.6 g
Barley, Bulgur and Vegetable CasseroleSubmitted by: COUNTING_DOWN
IntroductionThis recipe is loaded with fiber and has great texture and flavor. This recipe is loaded with fiber and has great texture and flavor.
2 med carrots, halved lengthwise and thinly sliced
1 14.5 oz can of diced tomatoes, undrained
1 cup sliced, fresh mushrooms
1 15 oz can of black beans, drained and rinsed
1 cup frozen whole kernel corn
1/2 cup vegetable broth, unsalted
1/2 cup uncooked pearl barley
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1/2 cup uncooked bulgur
1 clove of garlic, finely chopped
1 t Italian seasoning (I used 1/4 t each oregano, basil, thyme)
1/4 t salt
1/4 t pepper
1 cup shredded cheddar cheese (optional, included in nutritional information)
1/2 cup chopped scallions
Cover with foil. Bake 30 minutes, stir, cover and bake for an additional 15 min or until liquid is absorbed.
Sprinkle topping and heat again for 5+/- minutes until cheese has melted.
Number of Servings: 6
Recipe submitted by SparkPeople user COUNTING_DOWN.