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Post by ellise on Jul 20, 2005 7:54:44 GMT 10
2 cups vegetable broth 1/2 cup brown rice, raw 1/2 cup barley, raw 1/2 tsp oregano dash of ground black pepper 1 (10-oz) pkg. 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°F., 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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