Barley-Lentil Casserole

Barley-Lentil Casserole


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    Tips & Techniques

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    Ingredients

    • 1  cup uncooked red lentils (about 7 ounces)
    • 1  cup sliced fresh mushrooms
    • 1/2  cup uncooked quick-cooking barley
    • 3  cups boiling water
    • 1  tablespoon beef bouillon granules
    • 1  tablespoon lemon juice
    • 1 1/2  teaspoons chopped fresh or 3/4 teaspoon dried basil leaves
    • 1/4  teaspoon salt
    • 1  medium stalk celery, sliced (about 1/2 cup)
    • 1  small onion, chopped (about 1/4 cup)
    • 1  small zucchini, cut into 1/4-inch slices (about 1 cup)

    Directions

    1. 1Heat oven to 400º. Mix all ingredients except zucchini in ungreased 3-quart casserole. Cover and bake 30 minutes. Stir in zucchini. Cover and bake about 10 minutes longer or until zucchini is tender; stir.

    Categories: Course, Main Dishes, Casseroles & Bakes, Vegetarian, Cuisine, Vegetarian, Ingredient, Beans, Grains & Legumes

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