Vegetable-Barley Casserole

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See original recipe at: weightwatchers.com

kept by8isenuf
recipe byweightwatchers.com

Notes:

Serves: 6
4 Weight Watchers pointsplus

Categories:
- Casserole

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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 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) low-fat, shredded Cheddar cheese, 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.

See original recipe at weightwatchers.com