Grain and Veggie casserole

Grain and Vegetable Casserole Barley, bulgur and veggies make a tantalizing veggie-lovers casserole. From eatbetteramerica.
Prep Time:20 min
Start to Finish:1 hr 30 min
makes:4 servings (1 1/2 cups each)
2
medium carrots, halved lengthwise, thinly sliced
1
can (14.5 oz) Muir Glen® organic diced or stewed tomatoes, undrained
1
cup sliced fresh mushrooms
1
can (15 oz) Progresso® black beans, drained, rinsed
1
cup Cascadian Farm® frozen whole kernel corn (from 10-oz bag)
1/2
cup vegetable broth
1/2
cup uncooked pearl barley
1/2
cup finely chopped onion
1/3
cup chopped fresh parsley
1/4
cup uncooked bulgur
1
clove garlic, finely chopped
1
teaspoon Italian seasoning
1/4
teaspoon salt
1/4
teaspoon pepper
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
1.
Heat oven to 350ºF. In ungreased 2-quart casserole or 13x9-inch (2-quart) glass baking dish, mix all ingredients except cheese and green onions.
2.
Cover with foil; bake 30 minutes. Stir. Cover and bake 30 to 35 minutes longer or until barley and bulgur are tender and liquid is absorbed.
3.
To serve, sprinkle with cheese and green onions.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 360 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 600mg; Total Carbohydrate 71g (Dietary Fiber 18g, Sugars 10g); Protein 14g % Daily Value*: Vitamin A 120%; Vitamin C 20%; Calcium 15%; Iron 25% Exchanges: 3 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable Carbohydrate Choices: 5 MyPyramid Servings: 1 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 2 c Vegetables