MomsMenu.com Recipe Finder Barley-Rice Vegetable Bake (vegan option)

2 cups vegetable broth
1/2 cup brown rice, raw
1/2 cup barley, raw
1/2 tsp. oregano
dash of ground black pepper
1 (10-oz) pkg. frozen lima beans and corn
1-2 stalks celery, choppsed
2 carrots, chopped
1 onion, chopped
1/2 cup fresh grated Parmesan cheese, if desired

In a large saucepan pour vegetable broth; stir in rice, barley, oregano and pepper. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until grains are tender.
In another saucepan steam lima beans and corn; add celery, carrot and onion. Cook until crisp-tender, about 5-7 minutes.
Spoon barley-rice mixture into a 2-quart casserole dish, pressing misture evenly on bottom and up the sides of the dish (like a pie shell). Add vegetable, evenly distributed. Bake at 350 degrees, uncovered, for 15 minutes; or microwave on high for 7-8 minutes, covered.
Sprinkle with grated cheese, if desired. Bake 3-5 minutes (or microwave 2-3 minutes) until cheese melts.

6 servings.