Sunday, December 4, 2011

Barley and Swiss Chard Skillet Casserole

1 cup water
1 cup chopped red bell pepper
1 cup chopped green bell pepper

1 + 1 doesn't always equal 2
3/4 cup quick cooking barley
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
2 cups packed coarsely chopped swiss chard

Swiss chard from the garden!!
1 cup canned navy beans, rinsed and drained
1 cup quartered cherry tomatoes
1/4 cup chopped fresh basil leaves
1 tablespoon olive oil
2 tablespoons bread crumbs

1. Chop! And preheat broiler.

2. Bring water to a boil in large ovenproof skillet; add bell peppers, barley, garlic powder and red pepper flakes. Reduce heat; cover and simmer 10 minutes or until liquid is absorbed and barley is tender. Remove from heat.

3. Stir in chard, beans, tomatoes, basil and olive oil. Sprinkle with bread crumbs. Broil 2 minutes or until golden.

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