This Month's Feature
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Featured Recipe
Mixed Grain Casserole, Christine Caufield-Noll
- 1 cup thinly sliced carrots
- 1 cup fresh small mushrooms (quartered)
- 1 15-oz can black beans, rinsed & drained
- 1 8-3/4 oz can whole kernel corn (or 1 � c. frozen corn, thawed)
- 1 1/3 cup vegetable broth
- 1/2 cup pearl barley
- 1/3 cup snipped parsley
- 1/4 cup bulgur, quinoa, millet or other grain of your choice
- 1/4 cup chopped onion
- 1/4 tsp. garlic powder
- 1/2 cup shredded cheddar (optional)
Preheat your oven to 350 degrees.
Combine all ingredients except cheddar, if using, in a 1-1/2 quart casserole dish. Bake, covered, about 1 hour or until barley and bulgur are tender, stirring once halfway through baking time. When done, sprinkle with cheddar. Cover; let stand 5 minutes or until cheese melts.
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