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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