Three-Grain Casserole

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Three-Grain Casserole

 

 

2 tablespoons vegetable oil

8 ounces chopped white mushrooms

2 thinly sliced (on the diagonal) carrots

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup uncooked pearl barley

1/4 cup uncooked brown rice

1/4 cup uncooked bulgur

1 15-ounce can black beans, rinsed and drained

1 11-ounce can corn, rinsed and drained

1-1/4 cups canned vegetable broth (low sodium if possible)

1 teaspoon soy sauce

1/2 cups grated Monterey Jack cheese (0ptional)

 

 

Heat oven to 350-degrees F. Heat oil in a large skillet over medium

heat. Cook mushrooms, carrot, onion and garlic for 5 minutes, or

until onions soften and mushrooms begin to give off juice. Stir in

barley, rice, and bulgur and cook one minute. Add beans and corn, and

transfer to a baking dish. Stir in broth and soy sauce and cover

tightly. Bake 60 to 70 minutes or until grains are tender. Stir once

halfway through the baking time. Remove from oven and serve, or if

cheese is used, uncover, sprinkle with cheese, recover and let stand

5 minutes or until cheese is melted.