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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Baked Barley and Beans Recipe

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This recipe for Baked Barley and Beans is from WHIRLED PEAS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. uncooked pearl barley
1 1/4 c. canned vegetable broth, undiluted
1 1/4 c. water
cooking spray
2 c. sliced fresh mushrooms
1 c. chopped onion
3/4 c. diced green bell pepper
1 garlic clove, minced
3/4 c. (3 ounces) shredded sharp cheddar cheese, divided
1/2 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. salt
1 (15-ounce) can black beans, rinsed and drained
3 T. sunflower kernels
Directions:
Directions:
1. Preheat oven to 350º.
2. Spread barley on a baking sheet; bake at 350º for 8 minutes or until lightly browned. Combine barley, vegetable broth, and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until barley is tender and liquid is absorbed.
3. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, onion, bell pepper, and garlic; saute 5 minutes. Stir in barley, 1/2 c. cheese, thyme, pepper, salt, and beans; spoon into a 1 1/2-quart baking dish coated with cooking spray. Cover and bake at 350º for 30 minutes or until thoroughly heated. Sprinkle with remaining 1/4 c. cheese and sunflower kernels; bake, uncovered, an additional 5 minutes. Yield: 5 servings (serving size: 1 cup).

 

 

 

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