Harvest Vegetable Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: SALAD OIL,
3/8 lbs: GREEN BEANS, CUT IN HALF
1 each: LARGE ONIONS,
5 ounce: FROZEN PEAS,
1 each: MEDIUM GREEN PEPPERS,
1/4 each: HEAD CAULIFLOWER, SEPARATED
1/4 cup: BARLEY,
1 tbsp: LEMON JUICE,
1/2 each: ENVELOPE, BEEF BOUILLON
1/2 each: CLOVE OF GARLIC,
1 each: LARGE CARROTS, CUT IN CHUNKS
1 tsp: SALT,
1 each: LARGE TOMATOES,
* 1/2 ts PAPRIKA,
1/2 each: MEDIUM ZUCCHINI, CUT 1 1/2"
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.
Source from luhu.jp
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.
Source from luhu.jp