Double Grain Veggie Bake
A quick & easy recipe based on a version by "Better Homes and Gardens" (http://www.bhg.com/recipe/vegetable-two-grain-casserole). I didn't have all the ingredients on hand for the original, so I improvised a bit. It takes about one and a half hours to bake, but there's hardly any "hands-on" time at all - most of the work consists of emptying cans! Plus it's very tasty and good for you, too!
- 20 oz. crushed tomatoes
- 15 oz. can black beans, rinsed and drained
- 1 cup frozen chopped broccoli
- 1/4 cup frozen chopped onion
- 15 oz. can corn
- 15 oz. can hominy
- 1/2 cup barley
- 1/2 cup brown rice
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder (optional)
- 1/2 cup shredded reduced-fat cheddar cheese
Preheat oven to 350 degrees F. Grease a 9x15 inch glass casserole dish. In a large bowl, combine all ingredients except for cheese. Pour into casserole dish, smooth top, cover with aluminum foil.
Bake about 1-1/2 hours, until barley and bulgur are tender and liquid is mostly absorbed, stirring every half hour. When done, uncover and sprinkle evenly with cheese. Turn off oven and leave casserole in oven for 10-15 minutes, until cheese is melted and slightly browned.
Bake about 1-1/2 hours, until barley and bulgur are tender and liquid is mostly absorbed, stirring every half hour. When done, uncover and sprinkle evenly with cheese. Turn off oven and leave casserole in oven for 10-15 minutes, until cheese is melted and slightly browned.