Autumn Grain and Vegetable Casserole

Autumn Grain & Vegetable Casserole

Vegetarian

Serves 4�6

4�5 cups cooked grain 2 tablespoons organic extra virgin olive oil 2 cloves garlic, minced 2 small onions (or substitute with leeks or scallions) 6 cups trimmed and chopped vegetables such as: red or green peppers, mushrooms, zucchini 2 cups chopped tomatoes 1/2 teaspoon sea salt freshly ground black pepper 1/3 cup grated Parmesan cheese 2 eggs, beaten minced fresh herbs such as parsley, thyme, oregano Cook grains or use leftover grains.

In a large skillet, warm oil over medium heat. Saut� garlic and onion until tender, about 5 minutes. Add the rest of the vegetables, coat with oil and continue to saut� until just tender. Add tomatoes and saut�. Increase heat to cook away excess liquid. Season with salt and pepper.

In a large bowl, combine grain, vegetables, cheese, eggs and herbs. Pour into a lightly oiled 9x9 inch casserole dish. Bake for 20 to 25 minutes. Garnish with a sprinkle of fresh herbs.

Nutrition Info Per Serving (244g-wt.): 210 calories (50 from fat), 6g total fat, 1.5g saturated fat, 2g dietary fiber, 6g protein, 34g carbohydrate, 50mg cholesterol, 210mg sodium http://www.wholefoodsmarket.com/recipes/sidedish/autumncasserole.html

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 * Healthy Recipes For Diabetic Friends Y-Group