Do you ever look for a way to incorporate some greens into a tasty and delicious casserole? Look no further. This casserole has become a wonderful addition to our weekly menu. I change it up by adding black beans and salsa, or by switching up the grains to brown rice, quinoa, bulgur or couscous. This is a perfect recipe to engage in a little spirit cooking and make something uniquely your own by adding all your favorite flavors. Enjoy!
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INGREDIENTS:
2 teaspoons canola or olive 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 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 spray(s) cooking spray
1 cup shredded Daiya cheddar cheese
DIRECTIONS:
- 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.