Esta es una exhibición prevé de cómo se va ver la receta de 'Cheesy Barley Lentil Casserole' imprimido.

Receta Cheesy Barley Lentil Casserole
by Global Cookbook

Cheesy Barley Lentil Casserole
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 9

Ingredientes

  • 5 c. water
  • 3 x vegetarian vegetable bouillon cubes
  • 8 ounce sliced fresh mushrooms
  • 1 c. uncooked pearl barley
  • 1 c. dry lentils
  • 1 c. minced carrots
  • 3/4 c. minced onion
  • 1/2 c. minced green bell pepper
  • 1/2 tsp dry thyme
  • 1/4 tsp pepper
  • 1 x bay leaf
  • 1 c. shredded reduced fat sharp cheddar cheese divided
  • 3 Tbsp. unsalted sunflower seeds

Direcciones

  1. Combine water and bouillon cubes in a saucepan; bring to a boil, stirring till cubes dissolve. Pour into a 4-qt electric slow cooker; stir in mushrooms and next 8 ingredients. Cover; cook on low-heat setting 6 hrs or possibly till barley is tender and liquid is absorbed. Throw away bay leaf. Stir in 1/2 c. cheese. Spoon barley mix into individual bowls; sprinkle with remaining cheese and sunflower seeds.
  2. Yield: 9 servings (serving size: 1 c. barley mix, about 2 1/2 tsp. cheese, and 1 tsp. sunflower seeds).
  3. Selections:1 B, 2 P/M. Points: 4.