Barley, Green Pepper And Tomato Casserole
|Pot barley||1 Cup (16 tbs)|
|Hot vegetable stock/Chicken stock / water||3 Cup (48 tbs)|
|Onions||2 , chopped|
|Sweet green pepper||1 , chopped|
|Tomatoes||2 Large, cut in to chunks|
|Dried oregano||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Shredded cheddar cheese||2 Cup (32 tbs)|
In baking dish, combine barley, stock or water, onions, green pepper, tomatoes, oregano, and salt and pepper to taste; stir to mix.
Cover and bake in 350°F/180°C oven for 45 minutes.
Stir in cheese and bake, uncovered, for 25 minutes longer or until barley is tender and most liquid has been absorbed.