 |
1/2 cup brown rice
1/2 cup barley
2 1/2 cups water
3 cups zucchini -- sliced
2/3 cup onion -- chopped
1 green pepper -- cut in strips
2/3 cup water
1/3 cup tomato paste
1 clove garlic -- minced
1 tsp dried basil -- (or oregano)
1/2 tsp sugar
1 large tomato -- sliced
3/4 cup mozzarella cheese, part skim milk
Rinse rice and barkey under cold water. In a saucepan, bring water to
boil; stir in rice and barley. Cover and reduce heat; simmer for 40 minutes
or until water is absorbed and rice is tender.
Spray 11 X 7 inch baking dish with nonstick vegetable coating; spread rice
mixture on bottom.
In saucepan with a small amount of boiling water, cook zucchini, onions and
green pepper for 2 to 3 minutes or until tender-crisp; drain. Spread over
rice mixture.
In a small bowl, combine water, tomato paste, garlic, basil and sugar. Pour
over vegetables. Arrange tomato slices on top. Cover and bake at 325oF for
25 minutes or until heated through. Sprinkle with cheese; bake uncovered for
5 additional minutes or until cheese melts.
|
