Vegetable-Barley Casserole

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) low fat shredded cheddar cheese, sharp-variety recommended

Instructions

1. Preheat oven to 350° F.
2. 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.
3. 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.

Notes

Yields 1 piece per serving.

Add some canned black beans to make this dish even heartier.