Adobe Grain Veggie Bake | Cucumber Garden Salad

Prep time: 20 minutes Cook time: 1 hour

per serving: 378 calories; 18 grams protein; 6 grams total fat; 15 grams fiber; 3 grams saturated fat; 62 grams carbohydrates; 15 mgs cholesterol; 325 mgs sodium; 9 WW points plus

Vegetarian Lower Calorie

Adobe Grain Veggie Bake


2 carrots peeled and thinly sliced

1/4 pound shiitake mushrooms stemmed and sliced

1 cup black beans rinsed and drained

1 cup vegetable broth

1/2 cup pearl barley uncooked

1/4 cup Italian parsley chopped

1/4 cup bulgur wheat uncooked

1/4 white onion chopped

1 teaspoon garlic, minced

1/4 cup sherry

1/2 cup shredded cheddar cheese

1 cup frozen corn


Preheat oven to 350 degrees.
In a baking dish* with a cover or a Dutch oven, combine the carrots, mushrooms, beans, broth, barley, parsley, bulgur, onion, garlic, sherry. and corn. Cover and bake for 1 hour or until barley and bulgur are tender, stirring once halfway through the baking time.
Remove from the oven and sprinkle with cheese. Cover and et stand for 5 minutes or until cheese is melted. * 7 x 3 loaf pan (for 2), 8 x 8 pan (for 4), 13 x 9 pan (for 6-8)

Creamy Cucumber Garden Salad


1/2 head Romaine lettuce washed and torn

1 cucumber peeled and sliced

1 tomato cored and cut into wedges

1/4 cup crumbled goat cheese

1/4 cup Champagne dressing


In a medium salad bowl, combine lettuce, cucumber and tomato. Toss with enough dressing to coat. Serve sprinkled with goat cheese.