Two-Grain Veggie Casserole October 13, 2010
Posted by nrhatch in Food & Drink, Vegetarian Recipes.trackback
Barley, bulgur, and vegetables cook in the oven and create a fiber-rich entrée or side dish while you . . . do anything YOU want.
“Oh, sorry. Not now . . . I’m in the middle of cooking dinner.”
Two-Grain Vegetable Casserole
Wikipedia ~ Cereal Grains (in Public Domain)
2 ribs celery, thinly sliced
2 carrots, thinly sliced
1 green pepper, diced
1 cup frozen whole kernel corn
1 cup vegetable broth
1 tsp. parsley
1 clove minced garlic
1/4 tsp. salt
1/2 cup pearl barley
1/4 cup bulgur /cracked wheat
1/4 cup onion, chopped fine
1 15 oz. can beans (black, kidney, or garbanzo), drained and rinsed
In a 1 1/2 quart casserole, combine all ingredients. Cover and bake at 350 degrees for about an hour, or until barley and bulgur are tender. Stir once halfway through baking time.
Makes 6 side dish servings or 4 main dish servings.
If desired, sprinkle with 1/2 cup shredded cheddar cheese and return to the oven for 5 minutes, uncovered, until cheese melts.
Related recipes: Vegetable-Barley Casserole
Comments
Sorry comments are closed for this entry
Spirit Lights The Way 
I will give this a try.
Another versatile recipe to play around with . . . adding (or subtracting) veggies, and serving it with different sides.
I’ll also try it, sounds a very comforting dish.
It gives me a chance to use interesting grains (barley and bulgur) without standing over the stove waiting for them to cook.
Just pop it in the oven, and have a glass of wine.
I was about to suggest that someone take a photo of the casserole, but then I heard this Nancy voice: “‘Scuse me. Just go ahead and make the danged thing!” 🙂
If you make it, don’t forget about it (like your porridge). It won’t benefit from sitting alone in the dark all night while you write.
oops!! Almost missed this one!
Chock full of chewy goodness.