This Bulgur Barley Vegetable Casserole is full of delicious flavors and satisfying enough as a meal itself or paired with just about any meal!

My good friend Rachel from Rachel Cooks, first introduced me to this dish of hers a few years ago.

Both of our husbands work late sometimes so we would get together for a dinner play date, and she would serve (not surprisingly) delicious food like this casserole.

Since then I have made this dish more times than I can remember, changing up some of the ingredients every time. Unfortunately, Rachel moved across the state a few months ago so I’m going through withdrawals of her cooking.

Like most of my recipes, this one is quite versatile. And my favorite part about this recipe is you can practically take any vegetables you have left in your fridge and use them in this dish.

Also, if you want to make it vegan, use vegetable broth. And if not, chicken broth works well (which is what I typically have in my pantry).

And just to keep it real, this little guy’s favorite spot is right next to the food when I’m trying to photograph. Which of course makes mom take pictures as quickly as possible.

I love that he is so interested in what I’m doing. I just need to take fast pictures before he sneaks bites when I’m not looking.

Obviously that’s more of a problem when it’s desserts I’m photographing!

Dietitian’s Dish

Honestly, I had never cooked with bulgur before this recipe. I am so glad I did because it’s whole grain that is packed full of important nutrients including fiber and protein. It’s also the main ingredient for the popular Middle Eastern dish tabbouleh.

Bulgur Barley Vegetable Casserole

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Prep Time 10

Cook Time 1 20

Total Time 1 30

Course vegan

Ingredients

1/3 cup bulgur
2/3 cup barley
1 15 ounce can low-sodium vegetable or chicken broth
1 15 ounce can black beans, drained and rinsed
1 cup baby carrots chopped
1 bell pepper finely chopped (any color)
1 medium onion finely chopped
2 celery stalks chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves
salt and black pepper to taste

Instructions

Preheat oven to 350°F.
Add all ingredients to a casserole dish (9 x 13). Stir just to combine and cover with aluminum foil.
Cook for a total of 1 hour and 20 minutes, stirring every 30 minutes.

Notes

Adapted from Rachel Cook’s Barley, Bulgur and Vegetable Casserole recipe

Tried this recipe?Let us know how it was!

Thanks Rachel for the many inspirations you’ve given me with all your home cooked meals! I miss our dinner play dates!

This Bulgur Barley Vegetable Casserole post first appeared on Chocolate Slopes.