Go-For-The-Grains Casserole

Go-For-The-Grains Casserole
Makes:
3
Prep Time:
10
minutes
Total Time:
85
minutes
based on 6 reviews
11

Dietary Considerations:

Vegetarian
This Go-For-The-Grains casserole of vegetables, grains and beans is high in fiber and offers healthy doses of complex carbohydrates and protein. It is a beautiful and healthy addition to a meal.

In this recipe:

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Ingredients:

  • 2 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 cup hot water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 small carrots, thinly sliced
  • 1 cup loose-pack frozen whole-kernel corn
  • 1/2 cup pearl barley
  • 1/3 cup chopped fresh parsley
  • 1/4 cup bulgur
  • 1/4 cup chopped onion
  • 1/4 teaspoon garlic salt
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 2 ounces chopped fresh parsley

Directions:

PREHEAT oven to 350° F. Dissolve bouillon in water.

COMBINE beans, bouillon mixture, carrots, corn, barley, 1/3 cup parsley, bulgur, onion and garlic salt in 1 1/2-quart baking dish; cover.

BAKE, stirring once halfway through cooking time, for 60 to 70 minutes or until barley and bulgur are tender. Sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sprinkle with additional chopped fresh parsley.


Reviews:

Review This Recipe

Absolutely Fabulous

 Star(s)

Nancy Flicek from Minneapolis, MN

I was looking for a healthy side dish to serve for a change of pace and came across this recipe. It is wonderful! The colors, textures, and flavor are better than I would ever have imagined. Even my husband asks for it now. Even though it looks a little different - try it. You won't be sorry. Thanks meals.com for the great recipe.

Read More Reviews

Review This Recipe
  •  Star(s)

    Out standing

    Jackie McDonell from Onatrio Canada

    I made this dish for New Years Eve, served it with ham. It was very well recieved had to print the recipe off twice. I will make it again adding Wheat berries and some more veggies like celery pepper etc. Used veggies stock it was GREAT!

  •  Star(s)

    Great for Vegetarians

    Kathy Grega from Columbus, OH

    This recipe was great. I replaced the Maggi Vegetable boullion cubes with liquid vegetable stock as the Maggi had MSG which I am allergic to. It was a great side dish for the vegetarian that ate with us. It was so good that everyone wanted some to eat.

  •  Star(s)

    Awesome!!!

    Heather from Chicago

    This recipe is so easy to make and so delicious. After I finished making it I realized that it would be great with the leftover pieces from my roasted chicken. Then I added corn tortilla's and sourcream and it was like a mexican dish. My family loves it

  •  Star(s)

    Make a double batch!

    Robin Robinson's birthday from Illinois

    This is a teriffic recipe! I made it as a vegetarian side dish, and my small family ate it all up. I suggest making a double batch, so you can have leftovers.

  •  Star(s)

    Absolutely Fabulous

    Nancy Flicek from Minneapolis, MN

    I was looking for a healthy side dish to serve for a change of pace and came across this recipe. It is wonderful! The colors, textures, and flavor are better than I would ever have imagined. Even my husband asks for it now. Even though it looks a little different - try it. You won't be sorry. Thanks meals.com for the great recipe.

  •  Star(s)

    Heavenly Side Dish

    Courtney Matson from

    This casserole is the best I have ever had. I made it for Thanksgiving dinner and EVERYONE loved it!

Nutrition Facts

Serving Size: 1/3 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Go-For-The-Grains Casserole

    Ingredients

    • 2 MAGGI Vegetable Flavor Bouillon Cubes
    • 1 cup hot water
    • 1 can (15 ounces) black beans, rinsed and drained
    • 2 small carrots, thinly sliced
    • 1 cup loose-pack frozen whole-kernel corn
    • 1/2 cup pearl barley
    • 1/3 cup chopped fresh parsley
    • 1/4 cup bulgur
    • 1/4 cup chopped onion
    • 1/4 teaspoon garlic salt
    • 1/2 cup (2 ounces) shredded cheddar cheese
    • 2 ounces chopped fresh parsley

     

    Directions

    PREHEAT oven to 350° F. Dissolve bouillon in water.

    COMBINE beans, bouillon mixture, carrots, corn, barley, 1/3 cup parsley, bulgur, onion and garlic salt in 1 1/2-quart baking dish; cover.

    BAKE, stirring once halfway through cooking time, for 60 to 70 minutes or until barley and bulgur are tender. Sprinkle with cheese. Cover; let stand for 5 minutes or until cheese is melted. Sprinkle with additional chopped fresh parsley.

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