Vegetable-Barley Casserole

Total Time:

45min

Prep:

15min

Cook:

30min

Serves:

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).