This recipe was sent in by Mary, a follower of my Blog. Thanks, Mary. This will the recipe I make for my vegetarian daughter, on Thursday!
Start to Finish: 1 hr 30 min
2 medium carrots, halved lengthwise, thinly sliced
1 can (14.5 oz) diced or stewed tomatoes, un-drained
1 c. sliced fresh mushrooms
1 can (15 oz) Progresso® black beans, drained, rinsed
1 c. frozen whole kernel corn
½ c. vegetable broth
½ c. uncooked pearl barley
½ c. finely chopped onion
1/3 c. chopped fresh parsley
¼ c. uncooked bulgur wheat
1 clove garlic, finely chopped
1 tsp. Italian seasoning
¼ tsp. salt
¼ tsp. pepper
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
1. Heat oven to 350ºF. In un-greased 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.