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Vegetable-Barley Casserole

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Total Time:
45min
Prep:
15min
Cook:
30min
Serves:
6
Difficulty:
Easy
Ingredients
  • 2 tsp canola oil
  • 1 small uncooked onion(s), chopped
  • 1 clove(s), medium garlic clove(s), minced
  • 2 cup(s) frozen corn kernels, thawed and drained
  • 3 cup(s) uncooked Swiss chard, thick stems removed, coarsely chopped
  • 14 1/2 oz canned diced tomatoes, with chilies, well-drained
  • 2 cup(s) cooked pearl barley, quick-cooking recommended
  • 1/4 tsp cumin seeds
  • 1/4 tsp dried oregano, crushed
  • 1/2 tsp table salt
  • 1/4 tsp black pepper, freshly ground
  • 2 spray(s) cooking spray
  • 1/2 cup(s) Weight Watchers Reduced Fat Mexican style blend shredded cheese, sharp-variety recommended
Instructions

Preheat oven to 350ºF.

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.

Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.

Notes
Add some canned black beans to make this dish even heartier (could affect SmartPoints value).

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