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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetarian - Easy Mexican Barley Bake
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Mexican And Hispanic - Vegetarian -  Easy Mexican Barley Bake Post by :tushar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3229

Click below to download : Mexican And Hispanic - Vegetarian - Easy Mexican Barley Bake (Format : PDF)

Mexican And Hispanic - Vegetarian - Easy Mexican Barley Bake

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1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn, drained
1 can (14 1/2 ounces) diced tomatoes/jalapeno peppers
1 can (7 ounces) diced green chilies, drained
1 can (2 1/4 ounces) sliced black olives, drained
3 cups cooked pearl barley (instant works fine also)
3 cups shredded Jack or cheddar cheese (or a combination)


To cook barley: place 1 cup pearl barley in 3 cups water in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3-3 1/2 cups.

Spray a 9X13X2 glass baking dish/nonstick cooking spray, set aside. Combine all ingredients and pour into pan. Bake in 375 degree oven for 20 min. or until hot. Makes 6 servings

Source: CL BB
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