Food Storage & Other Adventures in Motherhood

Food Storage Friday: Barley and Swiss Chard Skillet Casserole

by heather

I recently found this recipe in 101 Best Vegan Foods. The first time I made, it was very bland, although unlike some vegan meals it left a satisfying feeling in my tummy. I tried it again, with a few delicious changes. Here are the results.

Barley and Swiss Chard Skillet Casserole
Food Storage Ingredients:
3/4 cup dry barley, soaked in water overnight and drained
1 can white beans (navy, cannelini, great northern, etc.), rinsed and drained
1 Tablespoon olive oil
1/2 teaspoon red pepper flakes
1/8 teaspoon garlic powder
2 Tablespoon white balsamic vinegar

Fresh Ingredients:
2 cups coarsely chopped Swiss chard (roughly two stalks with leaves)
2 cups chopped bell pepper
1 onion, chopped and caramelized
1 cup quartered cherry tomatoes
1/4 cup fresh basil leaves, chopped
2 Tablespoons Italian-seasoned bread crumbs
1 cup water

1. In an oven-proof skillet, boil barley in water. This should take roughly 30 minutes. You can use this time to chop your veggies and/or caramelize your onion. The barley will be more firm than rice, but easy to bite into. 2. Preheat broiler. 3. Add peppers, onion, garlic powder and red pepper flakes. Reduce heat, cover and cook for ten minutes until liquid is absorbed. 4. Stir in chard, beans, tomatoes, basil and oil. 5. Sprinkle with bread crumbs. Broil 5 minutes, or until golden. 6. Splash with vinegar. Salt and pepper to taste.

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