Tuesday, May 14, 2013

Bulgur and Barley Casserole

This casserole was my go-to in college because it was delicious, easy to prepare ahead of time, and easy to bring to school, and most of all because it is so filling and well-balanced. 

Bulgur and Barley Casserole

6 Servings

1/4 c yellow onions, chopped 
1/4 c celery, chopped
2 medium carrots, sliced into rounds
1 can black beans (drain & rinse)
1 can kidney beans (drain & rinse)
1/2 c frozen corn 
3/4 c barley
1/2 c bulgur wheat
3-4 T snipped parsley (or use 1-2 T dried)
1/4 tsp garlic salt
1 tsp liquid aminos (or soy sauce)
2 cans low sodium chicken broth 
1/4 c shredded cheddar cheese

Combine all ingredients in a casserole dish. Bake for one hour at 350 degrees, stirring after 1/2 hour. Top with shredded cheddar or mozzarella cheese.

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