BARLEY AND SWISS CHARD SKILLET CASSEROLE
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 dried red pepper flakes
2 cups coarsely chopped packed Swiss chard leaves
1 cup canned Navy beans, rinsed and drained
1 cup quartered grape tomatoes (or diced tomato)
1/4 cup chopped fresh basil
1 tablespoon olive oil
2 tablespoons Italian-seasoned dry bread crumbs (for topping)
Preheat broiler.
Bring 1 cup water to a boil in large skillet. Add barley, bell peppers, garlic powder and 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.
Makes 4 servings
Source: Recipe booklet: Whole-Grain Cooking, Favorite Brand Name Recipes Vol 8 No 22, March 20 2007
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 dried red pepper flakes
2 cups coarsely chopped packed Swiss chard leaves
1 cup canned Navy beans, rinsed and drained
1 cup quartered grape tomatoes (or diced tomato)
1/4 cup chopped fresh basil
1 tablespoon olive oil
2 tablespoons Italian-seasoned dry bread crumbs (for topping)
Preheat broiler.
Bring 1 cup water to a boil in large skillet. Add barley, bell peppers, garlic powder and 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.
Makes 4 servings
Source: Recipe booklet: Whole-Grain Cooking, Favorite Brand Name Recipes Vol 8 No 22, March 20 2007
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