Ingredients for Whole Grain Vegetable Pilaf
- 2 cups water
- Vegetable Bouillon Cubes
- Pearl Barley
- Brown Rice
- Dried Oregano
- 1/2 teaspoon black pepper
- Lima Beans
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1/2 medium onion, chopped
- Provolone Cheese
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How to Make Whole Grain Vegetable Pilaf
- In a medium saucepan, bring 2 cups of water and 2 bouillon cubes to a boil, stirring until completely dissolved.
- Stir in 1 cup barley, 1/2 cup long-grain rice, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until the grains are tender.
- Meanwhile, in another medium saucepan, combine 1 (15-ounce) can of drained and rinsed kidney beans, 1/2 cup of boiling water, 1 medium carrot (chopped), 1 stalk celery (chopped), and 1/2 medium onion (chopped).
- Cook, covered, for 5-7 minutes, or until the vegetables are tender.
- Drain any excess liquid from the vegetables.
- Preheat oven to 350°F (175°C).
- In a 2-quart casserole dish, combine the cooked barley and rice mixture with the cooked vegetables.
- Sprinkle 1/2 cup shredded cheddar cheese and 1/4 teaspoon paprika over the top.
- Bake, covered, for 15 minutes.
- Bake, uncovered, for 3-5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
11g
Carbs
8g
