Barley and Swiss Chard Skillet Casserole
Makes 4 servings
|3/4||cup uncooked quick-cooking barley|
|1||cup chopped red bell pepper|
|1||cup chopped green bell pepper|
|1/8||teaspoon garlic powder|
|1/8||teaspoon red pepper flakes|
|2||cups coarsely chopped packed Swiss chard leaves*|
|1||cup rinsed and drained canned reduced-sodium navy beans|
|1||cup quartered cherry tomatoes (sweet grape variety)|
|1/4||cup chopped fresh basil leaves|
|1||tablespoon olive oil|
|2||tablespoons Italian-seasoned dry bread crumbs|
*Fresh spinach or beet greens can be substituted for Swiss chard.
- Preheat broiler.
- Bring water to a boil in large skillet; add barley, bell peppers, garlic powder and red pepper flakes. Reduce heat; cover tightly and simmer 10 minutes or until liquid is absorbed.
- Remove skillet from heat. Stir in chard, beans, tomatoes, basil and olive oil. Sprinkle evenly with bread crumbs. Broil, uncovered, 2 minutes or until golden.
|Serving Size:||1-1/4 cups casserole|
|Saturated Fat||<1 g|
|Total Fat||6 g|
|Calories from Fat||18 %|
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