2 medium carrots, halved lengthwise and thinly sliced
1 can (14.5 ounces) diced or stewed tomatoes, undrained
1 cup sliced fresh mushrooms
1 cup canned black beans, rinsed and drained 
1 cup corn kernels (canned or frozen, thawed)
1/2 cup vegetable broth
1/2 cup pearl barley
1/2 cup finely chopped onion
1/3 cup chopped fresh parsley
1/4 cup bulgur
1 clove garlic, minced
1 tsp basil, crushed
1/2 tsp oregano, crushed
1/2 tsp salt
1/4 tsp black pepper
1/2 cup shredded Cheddar cheese ( optional)

Combine all ingredients except cheese in 2-quart casserole or 12 x 8 inch glass pan.  Cover and bake at 350 degrees for about 1 hour or until barley and bulgur are tender and liquid is absorbed, stirring once after 30 minutes.  Sprinkle with cheese.  Cover and let stand 5 minutes, or until cheese has melted.  Or, cook covered with plastic wrap in microwave on high power for 25 to 30 minutes, stirring occasionally.

Makes 4 to 6 servings.

from Muir Glen