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
Preparation
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.
