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Submitted by: Pat Griedl from Appleton, WI
Originally shared on the web 10/08/2018

1 T. olive oil
2 carrots, peeled, halved lengthwise and sliced
2 onions, chopped
1 to 2 cloves garlic, chopped
1 c. mushrooms, quartered
15-oz. can black beans, drained and rinsed
14-oz. can low-sodium vegetable or chicken broth
1 c. frozen corn
1⁄2 c. pearled barley, uncooked
1⁄4 c. bulghur wheat, uncooked
1⁄3 c. fresh parsley, snipped
dried thyme to taste
1⁄2 c. shredded low-fat Cheddar cheese

Heat oil in a large skillet over medium heat. Sauté carrots and onions until carrots are tender. Stir in garlic and mushrooms; sauté 3 minutes. Combine mixture with remaining ingredients except cheese. Spoon into a greased 2-quart casserole dish. Bake, covered, at 350 degrees for one hour, stirring once halfway through baking time. Top with cheese. Cover and let stand 5 minutes, or until cheese melts. Makes 8 servings.

Nutrition Per Serving: 185 calories, 4g fat, 1g sat fat, 4mg cholesterol, 285mg sodium, 31g carbohydrate, 8g fiber, 3g sugars, 9g protein.