Recipe - Baked Autumn Vegetables With Barley And Wild Rice

One half cup Onions; chopped
4 tablespoon Vegetable broth OR
4 tablespoon Olive oil, extra virgin
2 cup Barley; cooked
One fourth cup Raisins
One fourth cup Cashews; chopped
1 tablespoon Curry powder
3 tablespoon Olives, black; cut or sliced up
One fourth cup Sesame seeds
6 lg Avocados, ripe; skinned,
destoned; and cut or sliced up
lengthwise
1 cup Nutritional yeast "cheesy"
sauce

In a large saucepan, saute the onions in the broth or oil over mediumhigh
heat for 5 minutes. Add the remaining ingredients, except the avocados and
"cheesy" sauce, and stir well until warm. Put sauteed ingredients in a
greased baking dish and place avocados over the mixture. Top with the
"cheesy" sauce. Serve with tomato salsa. Bake in a 325 degree oven for 20
minutes.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini