Vegetable-Barley Casserole Ww - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.