Barley and Vegetable Casserole
We recently celebrated the Jewish New Year at my parents’ house, where one guest brought a veggie-loaded dish that we loved. Zacky too, since there were tons of soft, bite-sized pieces of veggies for him to enjoy in a variety of colors. I forgot to ask for the recipe, but a quick google search led me to this recipe, which I think is the exact one he used! The recipe calls for barley and bulgur, but I couldn’t find bulgur at our local Trader Joes or Whole Foods, so I just used the quick cooking barley I always have on hand. I made a few tweaks to the recipe and it came out perfectly. I can’t wait to enjoy it for lunch all week, and promised Zacky I’d share with him too.
3 medium carrots, halved lengthwise, thinly sliced
1 14.5 oz can diced tomatoes, undrained
1 carton sliced fresh mushrooms, diced into smaller pieces
1 can white kidney beans, drained and rinsed
1 can corn, drained
2 small yellow summer squash, diced
5 small red beets, diced
1.5 cups uncooked pearl barley
1/2 cup diced white onion
3/4 cup vegetable broth
1 tsp Italian seasoning
1/2 tsp salt
a few sprigs of fresh thyme leaves
Preheat oven to 350. Put all ingredients in an un-greased 13×9 glass baking dish and mix to combine well.
Cover with aluminum foil and bake covered for 30 minutes.
Remove foil and mix all ingredients. Place back in oven uncovered and bake an additional 45 minutes.