Two Grain Vegetable Casserole Food

GRAIN AND VEGETABLE CASSEROLE

Grain and Vegetable Casserole image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 16

Ingredients

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 premium organic sweet 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

Steps:

Heat oven to 350°F. In ungreased 2-quart casserole or 13x9-inch (2-quart) glass baking dish, mix all ingredients except cheese and green onions.
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.
To serve, sprinkle with cheese and green onions.

Nutrition Facts : Calories 360, Carbohydrate 71 g, Cholesterol 0 mg, Fiber 18 g, Protein 14 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 10 g, TransFat 0 g

VEGETABLE TWO-GRAIN CASSEROLE

Vegetable Two-Grain Casserole image

Make and share this Vegetable Two-Grain Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories Grains

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

In a mixing bowl, combine the first 10 ingredients; stir in the water.
Transfer mixture to an ungreased 2-quart casserole.
Bake, covered, at 350° for 1 hour, 15 minutes or until the barley and bulgur are tender, stirring twice.
Stir again; sprinkle with cheese.
Cover and let stand about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 412, Fat 6.8, SaturatedFat 3.4, Cholesterol 14.8, Sodium 505.9, Carbohydrate 70.8, Fiber 17.9, Sugar 2.3, Protein 20.7

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