Vegetable Barley Casserole

I like barley but rarely take the time to plan a meal using it.  This healthy barley dish was simple to make and simply delicious.  Tomatoes, corn, spinach, onions, barley...that is about the extent of it.  

Vegetable Barley Casserole

Adapted from Weight Watchers

(printable recipe)

2 teaspoons canola or olive oil   

1 small onion, chopped   

1 teaspoon minced garlic

2 cups frozen corn kernels   

3 cups spinach leaves 

14 - 1/2 oz canned diced tomatoes

2 cups cooked barley

1/4 teaspoon cumin seeds   

1/4 teaspoon dried oregano, crushed   

1/2 teaspoon salt   

1/4 teaspoon black pepper, freshly ground   

non-stick cooking spray   

1/2 cup low-fat shredded cheddar cheese

Preheat oven to 350ºF. 

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and spinach; cook, stirring frequently, until onion is translucent and spinach 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 or 9 x 13 pan  with non-stick 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 minutes. 

Remove from oven and let stand for 5 minutes before serving.