Vegetable-Barley Casserole

This one is from Weight Watchers.  It’s one of my family’s favorite dinners.  It’s warm, a little spicy and cheesy.  Perfect for a cold winter’s night.  This is also a great casserole to bring to a potluck.  I now use Daiya cheese in the recipe, but I used to use Follow Your Heart.  They’re both good in it.  Here’s a tip:  When cooking your barley, make extra and store in the refrigerator for breakfast!  I add almond milk and a little sugar.  It’s delicious!

*Oil a large skillet with 2 tsp canola oil and cook these ingredients till tender:  1 small chopped onion; 1 minced garlic clove; 2 cups of corn kernels, 3 cups coarsely chopped Swiss chard (stems removed).

Stir in these ingredients:  1 can diced tomatoes with chilies; 2 cups of cooked barley; 1/4 tsp cumin; 1/4 tsp oregano; 1/2 tsp salt; 1/4 tsp black pepper.

Mix in 1/4 cup of Daiya cheddar or other nondairy cheddar cheese; place in a 2 1/2 to 3 qt baking dish prepared with cooking spray; sprinkle 1/4 cup of nondairy cheddar cheese on top; bake at 350 for 30 minutes.

6 servings.  Weight Watcher Plus Points: 5 (the original WW recipe calls for low fat cheddar dairy cheese and only 1/2 cup; the points for the original recipe is 4).

VeganBarley