Barley and Swiss Chard Skillet Casserole
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Barley and Swiss Chard Skillet Casserole
Yield
Makes 4 servings
Ingredients
1 | cup water |
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.
Preparation
- 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.
Nutritional Information
Serving Size: | 1-1/4 cups casserole |
Calories | 288 |
Calories from Fat | 18 % |
Total Fat | 6 g |
Saturated Fat | <1 g |
Carbohydrate | 45 g |
Fiber | 12 g |
Protein | 10 g |
Sodium | 488 mg |
Dietary Exchange
Starch | 3 |
Fat | 1-1/2 |
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