Vegetable-Barley Casserole
- Total Time
- 0:45
- Prep
- 0:15
- Cook
- 0:30
- Serves
- 6
- Difficulty
- Easy
This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all great options.
-
canola oil2 tsp
-
uncooked onion(s)1 small, chopped
-
garlic clove(s)1 clove(s), medium, minced
-
frozen corn kernels2 cup(s), thawed and drained
-
uncooked Swiss chard3 cup(s), thick stems removed, coarsely chopped
-
canned diced tomatoes14 ½ oz, with chilies, well-drained
-
cooked pearl barley2 cup(s), quick-cooking recommended
-
cumin seeds¼ tsp
-
dried oregano¼ tsp, crushed
-
table salt½ tsp
-
black pepper¼ tsp, freshly ground
-
cooking spray2 spray(s)
-
WeightWatchers Reduced Fat Mexican style blend shredded cheese½ cup(s), sharp-variety recommended
- 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.