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The Recipe Instructions |
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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 1/2
3/8 lb 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
Directions
* TOMATOES SHOULD BE PEELED AND QUARTERED ABOUT A HALF AN HOUR BEFORE
SERVING: 1. IN A 12" SKILLET OVER MEDIUM HIGH HEAT, IN HOT OIL, COOK ONIONS
AND GREEN PEPPERS UNTIL BROWNED, ABOUT 10 MINUTES. STIR OFTEN. 2. IN A 13"
X 9" BAKING DISH OR 3 1/2 QUART CASSEROLE DISH, COMBINE BARLEY, BOUILLON,
AND 1 CUP WATER. ADD CARROTS, TOMATOES, ZUCCHINI, GREEN BEANS, PEAS,
CAULIFLOWER, THEN ONION MIXTURE. 3. IN CUP, COMBINE LEMON AND GARLIC; POUR
OVER VEGETABLES; SPRINKLE WITH SALT AND PAPRIKA. 4. BAKE IN A 4000F. OVEN 1
1/2 HOURS OR UNTIL BARLEY IS TENDER.
Servings: 6
Diet Harvest Vegetable Casserole Recipe brought to you by Diet Recipes To-Go
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