5 medium carrots, thinly sliced
2 cups frozen corn, thawed
1 medium onion, diced
1 cup quick-cooking barley
½ cup bulgur
1/3 cup minced fresh parsley
1 tsp salt
½ tsp pepper
3 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 ½ cups (6 oz) reduced-fat shredded cheese
1. In a large bowl, combine the carrots,
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