Recipe: Hearty Harvest Casserole

2 large onions, cut and separated into rings 3/4 inch thick
1 each medium green and red pepper, cut into 1 inch strips
1 cup sprouted barley, partially cooked (save 1-2 cups water)
4 tbs. vegetable broth mix
3 medium carrots, cut into chunks
2 large tomatoes, peeled and quartered (or use canned)
2 medium zucchini, cut into 1 1/2 inch chunks
1 lb green beans, snapped in half
1/2 head cauliflower florets
2 cloves garlic, crushed
1/2-1 tbs. real salt
1/4 tsp. black pepper
1 tsp. paprika
1/4 cup parsley, chopped

Steam fry onion and bell peppers. Combine all ingredients in a casserole dish. Cover. Bake at 350 degrees for 1 hour. Barley should be tender.

This recipe is from the book, "The pH Miracle." I make this casserole and eat off of it for a week. It takes some time to prepare, but it's delicious!