Barley, Corn, and Provolone Bake

By dashy_65

Ingredients

• 3 1/2 C. water
• 3/4 t. salt, divided
• 1 C. uncooked pearl barley
• 1 t. olive oil
• 1 1/2 C. chopped sweet onion
• 1 C. fresh corn kernels (about 2 ears)
• 1 C. diced red bell pepper (about 1 large)
• 1/4 C. finely chopped fresh parsley
• 2 t. minced thyme or 1/2 t. dried
• 1/4 t. black pepper
• 3/4 C. (3 oz) shredded sharp provolone, fontina or part skim mozzarella

Details

Servings 8

Preparation

Step 1

Combine water and 1/4 t. salt in large saucepan; bring to boil. Add barley. Return to boil; cover, reduce heat and simmer 45 minutes. Remove from heat; let stand, covered 5 minutes.

Heat oil in large nonstick skillet over medium heat. Add onion and corn; saute 6 mins. Add bell pepper and saute 3 mins. Stir in cooked barley, 1/2 t. salt, parsley, thyme and black pepper. Remove from heat; stir in cheese. Spoon into a 2 quart casserole coated with Pam, cover with lid. Bake 350* for 40 minutes. Uncover; bake additional 5 mins.

166 cal, 4.1g fat, 27.3g carbs, 5.6g fiber, 321mg sodium