Vegetable-Barley Casserole

By naqgal90

Ingredients

• 2 tsp canola oil
• 1 small onion(s), chopped
• 1 large garlic clove(s), minced
• 2 cup(s) frozen corn kernels, thawed and drained
• 3 cup(s) Swiss chard, thick stems removed, coarsely chopped
• 14 1/2 oz canned diced tomatoes, with chilies, well-drained
• 2 cup(s) cooked barley, quick-cooking recommended
• 1/4 tsp ground cumin
• 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) low-fat shredded cheddar cheese, sharp-variety recommended

Preparation

Step 1

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 POINTS values).