tag:blogger.com,1999:blog-2691241782086180612.post2840153084351237754..comments2009-04-12T22:45:29.606-04:00Sandyhttp://www.blogger.com/profile/10220442896710920921noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2691241782086180612.post-41939751527050148722009-04-12T22:45:00.000-04:002009-04-12T22:45:00.000-04:00This sounds great, Mary! If it's OK with you I'll post it next Monday for the recipe of the week1Sandyhttp://www.blogger.com/profile/10220442896710920921noreply@blogger.comtag:blogger.com,1999:blog-2691241782086180612.post-4007888130520856262009-04-05T20:46:00.000-04:002009-04-05T20:46:00.000-04:00eatbetteramerica.com <BR/><BR/>this is very good - i modify add mexican seasonings etc.<BR/><BR/><BR/>Grain and Vegetable Casserole <BR/><BR/>Start to Finish:1 hr 30 min <BR/>makes:4 servings (1 1/2 cups each) <BR/><BR/>2 medium carrots, halved lengthwise, thinly sliced <BR/>1 can (14.5 oz) Muir Glen® organic diced or stewed tomatoes, undrained <BR/>1 cup sliced fresh mushrooms <BR/>1 can (15 oz) Progresso® black beans, drained, rinsed <BR/>1 cup Cascadian Farm® frozen whole kernel corn (from 10-oz bag) <BR/>1/2 cup vegetable broth <BR/>1/2 cup uncooked pearl barley <BR/>1/2 cup finely chopped onion <BR/>1/3 cup chopped fresh parsley <BR/>1/4 cup uncooked bulgur <BR/>1 clove garlic, finely chopped <BR/>1 teaspoon Italian seasoning <BR/>1/4 teaspoon salt <BR/>1/4 teaspoon pepper <BR/> Shredded Cheddar cheese, if desired <BR/> Sliced green onions, if desired <BR/><BR/>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. <BR/>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. <BR/>3. To serve, sprinkle with cheese and green onions. <BR/>High Altitude (3500-6500 ft): No change. <BR/><BR/><BR/><BR/>Nutritional Information<BR/> <BR/>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 % 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 MyPyramid Servings: 1 oz-equivalents Grains, 2 oz-equivalents Meat &amp; Beans, 2 c Vegetables <BR/>*% Daily Values are based on a 2,000 calorie diet.maryhttp://www.blogger.com/profile/16483079632732946756noreply@blogger.com