Vegetable-Barley Casserole Ww |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Weight Watchers: POINTS® Value: 3 Level of 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. Ingredients:
2 teaspoons canola oil |
1 onion, chopped |
1 large garlic clove, minced |
2 cups frozen corn kernels, thawed and drained |
3 cups swiss chard, thick stems removed, coarsely chopped |
14 1/2 ounces canned diced tomatoes and green chilies, well-drained |
2 cups cooked barley, quick-cooking recommended |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano, crushed |
1/2 teaspoon table salt |
1/4 teaspoon black pepper, freshly ground |
cooking spray, 2 spray(s) |
1/2 cup shredded low-fat cheddar cheese, sharp-variety recommended |
Directions:
1. Preheat oven to 350ºF.
2. Heat oil in very large nonstick skillet over medium heat.
3. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
4. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
5. 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.
6. Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
7. Remove from oven and let stand for 5 minutes before slicing into six pieces.
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