Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Carrots; halved lengthwise & thinly sliced |
| 1 cup | Fresh small mushrooms; quartered |
| 1 cup | Canned black beans; rinsed & drained |
| 1 can | (8 oz) whole kernel corn; drained, or 1 cup frozen whole kernel corn |
| 1 cup | Vegetable broth |
| ½ cup | Pearl barley |
| ⅓ cup | Parsley |
| ¼ cup | Bulgar |
| ¼ cup | Chopped onion |
| ¼ teaspoon | Garlic salt |
| ½ cup | Shredded cheddar cheese |
In 1 quart casserole, combine all ingredients except cheese. Cover and bake in 350 degree oven for approximately 1 hour or til barley and bulgar are tender. Stirring once halfway through baking time. Sprinkle with cheese.
Cover and let stand for five minutes or til cheese is melted.
Posted to TNT Recipes Digest by Schmitkin <Schmitkin@...> on May 7, 1998