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Grain and Vegetable Casserole

Barley Bonus

Barley is loaded with fiber—the soluble kind that helps to lower blood cholesterol. Start slowly so you have time to get used to more fiber!

5 reviews

7 ratings

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

Prep Time:20 min

Start to Finish:1 hr 30 min

makes:4 servings (1 1/2 cups each)

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

1.	Heat oven to 350ºF. 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.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: 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 Percent Daily Value*: Vitamin A 120%; Vitamin C 20%; Calcium 15%; Iron 25% Exchanges: 3 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 5
*Percent Daily Values are based on a 2,000 calorie diet.

5 Reviews

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Another Great Recipe

My husband and I tried this for dinner tonight and it was a hit for both of us. I wasn't so sure he would like it but he raved about it so it is yet another great vegetarian recipe that will be served in our kitchen.
Posted at 11:21 AM on May 22 2009 by brendam

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Very Good!!!!
Posted at 2:57 PM on May 8 2009 by cscout74

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My favorite!

I made this afraid it would be bland. It was Great!!! It had great flavor and great texture! I loved this and have already sent it to friends and family, and will definitely make it again - even my kids ate it!
Posted at 9:45 AM on October 14 2008 by n

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This recipe was a good start - but I made a few variations I think helped a lot. I replaced the carrots with red bell pepers and added cilantro instead of parsley & oregano. I also added a couple of tablespoons of chili powder, cumin and fajita seasoning to turn it into a mexican casserole. It turned out as a great this way - and just so you know it makes A LOT!
Posted at 8:07 AM on April 10 2008 by

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This was a FANTASTIC treat! It was easy to make and lent itself to being doubled. If you use it as a main dish, it would easily yield 6 servings. I doubled it and brought it to a church supper as a side dish - It was a great hit!
Posted at 8:00 PM on July 9 2007 by