Ingredients
- 1 to 2 tablespoons olive oil
- 2 carrots, peeled, halved lengthwise and sliced
- 2 onions chopped
- 1 to 2 cloves garlic, chopped
- 1 cup mushrooms quartered
- 15 oz. can black beans, drained and rinsed
- 14 oz. can vegetable or chicken broth
- 1 cup frozen corn
- 1/2 cup pearled barley, uncooked
- 1/4 cup bulgar wheat, uncooked
- 1/3 cup fresh parsley, snipped
- dried thyme to taste
- 1/2 to 1 cup shredded cheddar cheese
Instructions
Heat oil in a large skillet over medium heat. Saute carrots and onions until carrots are tender. Stir in garlic and mushrooms; saute 3 minutes. Combine mixture with remaining ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake, covered at 350 degrees for one hour, stirring once halfway through the baking time. Top with cheese. Cover and let stand 5 minutes, or until cheese melts.
Serves 6
