Name: Three Grain Casserole
Ingredients: 2 tablespoon vegetable oil; 8 ounce mushrooms, chopped; 2 carrots, thinly sliced; 1/3 cup onion, chopped; 1 clove garlic, minced; 1/2 cup pearl barley, uncooked; 1/4 cup brown rice, uncooked; 1/4 cup bulgar, uncooked; 15 ounce black beans, rinsed and drained; 11 ounce corn, rinsed and drained; 1 1/4 cup vegetable broth; 1 teaspoon soy sauce; 1/2 cup Monterey Jack cheese, grated

Three Grain Casserole

Ingredients

2 tablespoons vegetable oil
8 ounces mushrooms, chopped
2 carrots, thinly sliced
1/3 cup onion, chopped
1 clove garlic, minced
1/2 cup pearl barley, uncooked
1/4 cup brown rice, uncooked
1/4 cup bulgar, uncooked
15 ounces black beans, rinsed and drained
11 ounces corn, rinsed and drained
1 1/4 cup vegetable broth
1 teaspoon soy sauce
1/2 cup Monterey Jack cheese, grated

Instructions

Serving Size : 8. Heat oven to 350. Heat oil in large skillet over medium heat. Cook mushrooms, carrots, onion, and garlic 5 minutes or until onion is soft and mushrooms are juicy. Stir in grains. Cook 1 minute. Add beans and corn. Transfer to 1 1/2-quart baking dish. Stir in the broth and soy sauce. Cover tightly. Bake 60-70 minutes or until grains are tender. Stir halfway through baking. Remove from oven, uncover, and sprinkle with cheese. Cover again and let stand 5 minutes or until cheese melts. Serve with peas and pita bread.