Vegetable Two-Grain Casserole

By devogirl

This dish is simple, but takes time for the barley to cook. Just pop it in the oven early enough for a lovely comforting casserole.

Nutrition Facts Per Serving
cal. 292,
Fat, total (g) 4,
chol. (mg) 10,
sat. fat (g) 2,
carb. (g) 55,
fiber (g) 13,
sugar (g) 5,
pro. (g) 17,
sodium (mg) 828,

Ingredients

• 1 (18 7/8 ounce) can ready-to-serve lentil soup (vegetarian)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup small fresh mushrooms, quartered
• 1 cup sliced carrot
• 1 cup frozen whole kernel corn
• 1/2 cup pearl barley
• 1/3 cup bulgur
• 1/4 cup chopped onion
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon salt (or to taste)
• 1/2 cup water
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

1 In a mixing bowl, combine the first 10 ingredients; stir in the water. Transfer mixture to an ungreased 2-quart casserole.

2. Bake, covered, at 350° for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.

3. Stir again; sprinkle with cheese. Cover and let stand about 5 minutes or until cheese is melted.