Ingredients:
2 cups water
2 vegetable bouillon cubes ( or you may use chicken or beef bouillon cubes)
1/2 cup pearl barley
1/2 cup regular brown rice
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 (10 ounce) packages frozen lima beans
1 medium carrots, thinly sliced
1 stalk celery, sliced
1 medium onions, chopped
3/4 cup provolone cheese or 3/4 cup monterey jack cheese ( 3 oz.)
Directions:
In a medium saucepan bring water and bouillon cubes to boiling, stirring till dissolved.
Stir in barley, rice, oregano and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 45 mins.
or until grains are tender.
Meanwhile, in another medium saucepan, cook beans, covered, in 1/2 cup boiling water for 5 mins.
Add carrot, celery, and onion.
Cook, covered, 5 mins.
more or till vegs.
are tender.
Drain.
Spoon barley mixture and vegs.
into a 2 qt.
casserole.
Bake, covered, in a 350* oven for 15 mins.
Sprinkle with cheese and paprika.
Bake, uncovered, 3 to 5 minutes more or till cheese melts and mixture is heated through.
Makes 6 to 8 servings.
Servings: 8
Time preparation: 20 min.
Time total: 80 min.