"Tasty, filling whole-grain casserole. Try adding your favorite veggies and make it yours!
Adapted from www.barleyfoods.org."
1 cup pearl barley or 1 cup
whole grain barley
pinto beans, undrained
2 (6 ounce) cans
tuna in water, drained and flaked
1 1/2 cups
shredded sharp cheddar cheese, divided
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
Cook the barley. In a medium saucepan, add the barley, water, and salt. cover and bring to a boil, then reduce to a simmer. Cook until barley has softened and is edible, but not too soft. (Barley will soften up a little more when it bakes in the oven.).
Combine cooked barley with all remaining ingredients, reserving 1/2 cup cheese. Spread in prepared baking pan. Top with remaining 1/2 cup shredded cheese. Bake 40 to 50 minutes or until cooked through.
Let stand 5 to 10 minutes before serving.
Additional ingredients to try: onions, shallots, mushrooms.