| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Main dish |
1 |
Recipe |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 2 |
|
Garlic cloves; minced |
| 1/4 |
c |
AM Olive Oil |
| 8 |
|
Tomatoes; chopped |
| 6 |
oz |
Tomato sauce |
| 1 |
ts |
Oregano |
| 1 |
ts |
Dried basil |
|
|
Sea salt and pepper to taste (optional) |
| 1/4 |
ts |
Onion powder |
| 1/4 |
ts |
Garlic powder |
|
|
Vegetable seasonings (to taste) |
| 2 |
|
Zucchini; sliced |
| 4 |
c |
Cheese (of choice), grated (optional) |
| 1/2 |
c |
AM Raw Wheat Germ |
INSTRUCTIONS
Saute the onion and garlic in 2 tbsp. of the olive oil until the onion is
tender. Add the tomatoes, tomato sauce and seasonings, then cover and
simmer for 30 minutes. Saute the zucchini in the remaining oil until just
beginning to be tender and translucent. Sprinkle with seasonings and
drain on paper towels. Preheat oven to 350 F, oil a 2-quart casserole.
Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over
the bottom of the prepared pan. Layer the zucchini over the beans. Pour
on the remaining sauce, sprinkle with cheese and top with wheat germ.
Bake for 30 minutes.
Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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