Barley, Bulgur and Vegetable Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 med carrots, halved lengthwise and thinly sliced1 14.5 oz can of diced tomatoes, undrained1 cup sliced, fresh mushrooms1 15 oz can of black beans, drained and rinsed1 cup frozen whole kernel corn1/2 cup vegetable broth, unsalted1/2 cup uncooked pearl barley1/2 cup finely chopped onion1/3 cup chopped fresh parsley1/2 cup uncooked bulgur1 clove of garlic, finely chopped1 t Italian seasoning (I used 1/4 t each oregano, basil, thyme)1/4 t salt1/4 t pepperTopping:1 cup shredded cheddar cheese (optional, included in nutritional information)1/2 cup chopped scallions
Heat oven to 350 degrees. In ungreased 2-quart casserole of 13x9 inch glass pan, mix all the ingredients except the topping.
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.
Enjoy!
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COUNTING_DOWN.
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.
Enjoy!
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user COUNTING_DOWN.
Nutritional Info 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