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Exported from MasterCook II

Mediterranean Barley & Brown Rice Bake

Recipe By     : Lighthearted Everyday Cooking by Anne Lindsay
Serving Size  : 4    Preparation Time :0:00
Categories    : Grains                           Rice
                Low-Fat                          Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           brown rice
     1/2  cup           barley
   2 1/2  cups          water
   3      cups          zucchini -- sliced
     2/3  cup           onion -- chopped
   1                    green pepper -- cut in strips
     2/3  cup           water
     1/3  cup           tomato paste
   1      clove         garlic -- minced
   1      tsp           dried basil -- (or oregano)
     1/2  tsp           sugar
   1      large         tomato -- sliced
     3/4  cup           mozzarella cheese, part skim milk

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 325oF for 25 minutes or until heated through. Sprinkle with cheese; bake uncovered for 5 additional minutes or until cheese melts.

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