*  Exported from  MasterCook II  *
 
                   Mediterranean Barley & Brown Rice Bake
 
 Recipe By     : Lighthearted Everyday Cooking by Anne Lindsay
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Grains                           Rice
                 Low-Fat                          Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           brown rice
      1/2  cup           barley
    2 1/2  cups          water
    3      cups          zucchini -- sliced
      2/3  cup           onion -- chopped
    1                    green pepper -- cut in strips
      2/3  cup           water
      1/3  cup           tomato paste
    1      clove         garlic -- minced
    1      tsp           dried basil -- (or oregano)
      1/2  tsp           sugar
    1      large         tomato -- sliced
      3/4  cup           mozzarella cheese, part skim milk
 
 Rinse rice and barkey under cold water. In a saucepan, bring water to
 boil; stir in rice and barley. Cover and reduce heat; simmer for 40 minutes
 or until water is absorbed and rice is tender.
 
 Spray 11 X 7 inch baking dish with nonstick vegetable coating; spread rice
 mixture on bottom.
 
 In saucepan with a small amount of boiling water, cook zucchini, onions and
 green pepper for 2 to 3 minutes or until tender-crisp; drain. Spread over
 rice mixture.
 
 In a small bowl, combine water, tomato paste, garlic, basil and sugar. Pour
 over vegetables. Arrange tomato slices on top. Cover and bake at 325oF for
 25 minutes or until heated through. Sprinkle with cheese; bake uncovered for
 5 additional minutes or until cheese melts.
 
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