Vegetarian

Barley, Bulgur and Vegetable Casserole is for Dinner.

Barley, Bulgur and Vegetable Casserole takes 30 minutes to prepare.

Barley, Bulgur and Vegetable Casserole takes 45 minutes to cook.

Barley, Bulgur and Vegetable Casserole makes 6 servings.

The ingredients for Barley, Bulgur and Vegetable Casserole are:

2 med carrots, halved lengthwise and thinly sliced
1 14.5 oz can of diced tomatoes, undrained
1 cup sliced, fresh mushrooms
1 15 oz can of black beans, drained and rinsed
1 cup frozen whole kernel corn
1/2 cup vegetable broth, unsalted
1/2 cup uncooked pearl barley
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1/2 cup uncooked bulgur
1 clove of garlic, finely chopped
1 t Italian seasoning (I used 1/4 t each oregano, basil, thyme)
1/4 t salt
1/4 t pepper

Topping:
1 cup shredded cheddar cheese (optional, included in nutritional information)
1/2 cup chopped scallions

Here is how you make Barley, Bulgur and Vegetable Casserole:

Heat oven to 350 degrees. In ungreased 2-quart casserole of 13x9 inch glass pan, mix all the ingredients except the topping.Cover with foil. Bake 30 minutes, stir, cover and bake for an additional 15 min or until liquid is absorbed.Sprinkle topping and heat again for 5+/- minutes until cheese has melted.Enjoy!.Number of Servings: 6Recipe submitted by SparkPeople user COUNTING_DOWN.

The nutritional information for Barley, Bulgur and Vegetable Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 295.2

• Total Fat: 7.2 g
• Cholesterol: 19.8 mg
• Sodium: 182.4 mg
• Total Carbs: 46.0 g
• Dietary Fiber: 11.5 g
• Protein: 14.6 g

The dietary needs meet for Barley, Bulgur and Vegetable Casserole is Vegetarian