I made the Barley, Brown Rice, and Lentil Casserole. I don't know where the recipe came from, I did a search but couldn't find it. I really really liked this dish. The recipe says 4 servings but it made way more than that for me. I made it pretty much as is except that I used 2 tsp dried basil instead of fresh and I used 1 tbsp bottled minced garlic instead of fresh. I also used a mexican cheese blend.
This is really good. I wish I knew where the recipe came from so I could thank the poster for it.
* Exported from MasterCook *
Barley, Brown Rice, and Lentil Casserole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive or canola oil
1 lrg onion -- finely chopped
4 garlic cloves -- finely minced
1/2 cup chopped New Mexican green chilies -- (1 4-ounce can)
1/4 cup shredded basil leaves
1 tablespoon fresh chopped oregano
OR 1 teaspoon dried oregano
1 tablespoon fresh thyme leaves
OR 1 teaspoon dried thyme
1 cup pearl barley
1/2 cup long-grain brown rice
1 cup French lentils* or brown lentils -- picked over to remove debris and rinsed
3 1/2 cup vegetable broth or water
1/2 cup white wine
1 tsp salt or more -- to taste
Freshly ground black pepper -- to taste
4 oz shredded Monterey Jack
OR crumbled feta cheese
1. Preheat the oven to 350 F.
2. In a heavy 3-quart casserole, heat the oil over medium heat. Add onion and garlic and saute for about 3 minutes, stirring frequently, until the onion has wilted. Stir in the chilies, basil, oregano, and thyme. Add the barley and rice, stirring until each grain is coated with oil. Add the lentils, broth, wine, salt, pepper, and half the cheese. Stir well, cover the pot, and bake for 1 1/2 hours. Stir the pot halfway through the baking.
3. Uncover the pot, sprinkle the top with remaining cheese, and bake for another 5 to 10 minutes, until the cheese melts and bubbles.
"Here's an easy one-dish, one-pot casserole that practically makes itself. Rich in complex carbohydrates and fiber, this is the kind of meal that helps keep us healthy."
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Per Serving (excluding unknown items): 632 Calories; 17g Fat (24.8% calories from fat); 28g Protein; 90g Carbohydrate; 25g Dietary Fiber; 25mg Cholesterol; 897mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat.
NOTES : 4 Main-course servings
Nutr. Assoc. : 986 0 0 27203 902153 1016 0 0 0 0 0 903920 27257 0 1326 0 26152 0