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Barley and Corn Casserole
Ingredients
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1 Tbsp canola oil
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1 onion chopped
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3 cloves garlic, minced
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2 carrots, finely chopped
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1 cup pearl/pot barley
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3 cups vegetable or chicken stock
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2 cups corn niblets
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1/2 cup chopped fresh parsley
Salt and pepper to taste
Directions
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In heavy saucepan, heat oil and add onion, garlic, and carrots
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Cook, stirring often, for 4 minutes or until onion has softened
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Stir in barley, and then pour in stock
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Put mixture into a casserole dish, cover and bake in a 350F (180C) oven for 1 hour
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Stir in corn, parsley, salt and pepper to taste
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Bake for another ten minutes or until heated through and barley is tender
Serve hot
Can also be covered and refrigerated for up to 2 days
To reheat, stir in 1/2 cup stock or water.
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