2 medium carrots, halved lengthwise and thinly chopped
1 C fresh small mushrooms, quartered
1 C canned black beans, drained and rinsed
1 can corn or 1 C frozen corn
1 C vegetable broth
1/2 C pearl barley
1/3 C snipped parsley
1/4 C bulgar
1/4 C chopped onion
1/4 tsp garlic salt
1/2 C shredded cheddar cheese
Combine all but cheese in 1.5 quart casserole. Bake covered at 350 for 1 hour, stirring once halfway through. Sprinkle with cheese and serve.
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