Barley, Bulgur and Vegetable Casserole


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Nutritional Info
  • 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

View full nutritional breakdown of Barley, Bulgur and Vegetable Casserole calories by ingredient
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Submitted by: COUNTING_DOWN


This recipe is loaded with fiber and has great texture and flavor. This recipe is loaded with fiber and has great texture and flavor.
Number of Servings: 6


    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


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.



Number of Servings: 6

Recipe submitted by SparkPeople user COUNTING_DOWN.


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