Barley Rice Vege-Turkey Casserole

This hearty vegetarian casserole is so creamy and delicious, you’ll find yourself going back for another helping. You can swap our ingredients if you’d like and make it exactly how you want it!

Cinnamon Apple Crisp Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Regular)

Guest: Rebecca Walwyn

(REGULAR)

Ingredients:

1 medium onion, minced fine
1 medium yellow or red sweet pepper, diced
2 cups celery, minced
2 cups mushrooms, sliced
2 cloves garlic, minced fine
2 Tbsp. olive oil
3 cups water
2 cups milk
¼ cup McKay’s Chicken Seasoning
1 tsp. parsley flakes
1 tsp. garlic powder
½ tsp. salt (or to taste)
1 8 oz. container herb and chive flavored cream cheese
3 cups uncooked instant brown rice
½ cup uncooked instant barley
2 cups vegetarian turkey of your choice

Directions:

In a large skillet, sauté onions till clear, then add peppers, celery, mushrooms and garlic cloves. When peppers and celery are tender, add water, milk, and seasonings. Bring to a slow simmer then add cream cheese. Stir until completely blended then add vegetarian chicken, rice, and barley. Simmer for 5 minutes, then pour into a 9x13 glass baking dish. Cover with aluminum foil and bake at 375˚ for 30 minutes. Remove foil and bake for an additional 15-20 minutes until top is nice and “crusty.” Serve hot!

Yields: 20, ½ cup servings