BARLEY AND CORN CASSEROLE

• 1 tbs. vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, finely chopped
• 1 cup pearl, or pot barley
• 3 cups vegetable or chicken stock
• 2 cups corn kernels
• 1/2 cup chopped fresh parsley

In heavy flame proof casserole, heat oil over medium-high heat; cook onion, garlic and carrots, stirring for 4 minutes or until onion is softened. Stir in barley; pour in stock. Cover and bake in 350o oven for 1 hour.

Stir in corn, parsley, and salt and pepper to taste. Bake for 5 minutes or until heated through and barley is tender. (Casserole can be cooled in refrigerator, covered and stored for up to 2 days. To reheat, stir in 1/2 cup chicken stock or water; bake until heated through) Makes 8 servings.