Mediterranean Barley & Brown Rice Bake
Yield
4 servingsPrep
30 minCook
50 minReady
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown rice
|
|
| ½ | cup |
pearl barley
|
|
| 2 ½ | cups |
water
|
|
| 3 | cups |
zucchini
sliced |
|
| ⅔ | cup |
onions
chopped |
|
| 1 | each |
green bell peppers
cut in strips |
|
| ⅔ | cup |
water
|
|
| ⅓ | cup |
tomato paste
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
basil
(or oregano) |
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | large |
tomatoes
sliced |
|
| ¾ | cup |
mozzarella cheese
part milk, skim |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown rice
|
|
| 118 | ml |
pearl barley
|
|
| 591 | ml |
water
|
|
| 7.1E+2 | ml |
zucchini
sliced |
|
| 158 | ml |
onions
chopped |
|
| 1 | each |
green bell peppers
cut in strips |
|
| 158 | ml |
water
|
|
| 79 | ml |
tomato paste
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
basil
(or oregano) |
*
|
| 2.5 | ml |
sugar
|
|
| 1 | large |
tomatoes
sliced |
|
| 177 | ml |
mozzarella cheese
part milk, skim |
*
|
Directions
Rinse rice and barkey under cold water.
In a saucepan, bring water to boil; stir in rice and barley.
Cover and reduce heat; simmer for 40 minutes or until water is absorbed and rice is tender.
Spray 11 X 7 inch baking dish with nonstick vegetable coating; spread rice mixture on bottom.
In saucepan with a small amount of boiling water, cook zucchini, onions and green pepper for 2 to 3 minutes or until tender-crisp; drain.
Spread over rice mixture.
In a small bowl, combine water, tomato paste, garlic, basil and sugar.
Pour over vegetables.
Arrange tomato slices on top.
Cover and bake at 325F for 25 minutes or until heated through.
Sprinkle with cheese; bake uncovered for 5 additional minutes or until cheese melts.
