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-> [Casseroles, Entrees, Low-calorie, Vegetables] -> [Harvest vegetable casserole Recipe] |
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Harvest vegetable casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Entrees, Low-calorie, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | SALAD OIL | | 1
| each | LARGE ONIONS | | 1
| each | MEDIUM GREEN PEPPERS | | 1/4
| cup | BARLEY | | 1/2
| each | ENVELOPE, BEEF BOUILLON | | 1
| each | LARGE CARROTS, CUT IN CHUNKS | | 1
| each | LARGE TOMATOES * | | 1/2
| each | MEDIUM ZUCCHINI, CUT 1 ? | | 2/5
| lbs | GREEN BEANS, CUT IN HALF | | 5
| oz | FROZEN PEAS | | 1/4
| each | HEAD CAULIFLOWER, SEPARATED | | 1
| tbsp | LEMON JUICE | | 1/2
| each | CLOVE OF GARLIC | | 1
| tsp | SALT | | 1/2
| tsp | PAPRIKA |
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Procedures:
| 1 | * tomatoes should be peeled and quartered about a half an hour before serving: In a 12" skillet over medium high heat, in hot oil, cook onions and green peppers until browned, about 10 minutes. | | 2 | Stir often. | | 3 | In a 13" x 9" baking dish or 3 ?quart casserole dish, combine barley, bouillon, and 1 cup water. | | 4 | Add carrots, tomatoes, zucchini, green beans, peas, cauliflower, then onion mixture. | | 5 | In cup, combine lemon and garlic; pour over vegetables; sprinkle with salt and paprika. | | 6 | Bake in a 4000°F. | | 7 | Oven 1 ?hours or until barley is tender |
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