Rice Barley Vegetable Casserole
Source of Recipe
practical recipes
Rice Barley Vegetable Casserole
2 cups vegetable broth
1/2 cup brown rice, raw
1/2 cup barley, raw
1/2 teaspoon oregano
dash of ground black pepper
1, 10 ounce package frozen lima beans and corn
1-2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1/2 cup fresh grated Parmesan cheese, if desired
In a large saucepan pour vegetable broth; stir in rice, barley,
oregano and pepper. Bring to a boil; reduce heat. Cover
and simmer 25 minutes or until grains are tender. In another
saucepan steam lima beans and corn; add celery, carrot
and onion. Cook until crisp-tender, about 5-7 minutes.
Spoon barley-rice mixture into a 2-quart casserole dish,
pressing misture evenly on bottom and up the sides of the
dish (like a pie shell). Add vegetable, evenly distributed.
Bake at 350 degrees, uncovered, for 15 minutes; or
microwave on high for 7-8 minutes, covered. Sprinkle
with grated cheese, if desired. Bake 3-5 minutes (or
microwave 2-3 minutes) until cheese melts.
6 servings.
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