- Bring 1 cup water to a boil in a large oven-proof skillet. Add ¾ cup quick-cooking barley, 1 cup chopped red bell peppers, 1 teaspoon minced garlic and 1/8 teaspoon red pepper flakes. Reduce the heat; cover tightly with lid and simmer for 10 minutes or until liquid is absorbed.
- Remove skillet from heat. Stir in 2 cups packed coarsely chopped Swiss chard leaves (or fresh spinach), 2 cups rinsed no-salt-added canned navy beans, 1 cup quartered cherry tomatoes, ¼ cup chopped fresh basil leaves and 1 tablespoon olive oil.
- Sprinkle the top evenly with 2 tablespoons Italian-seasoned bread crumbs. Broil, uncovered, for 2 minutes or until golden brown.
Makes 4 servings.
Recipe Source: AHA Recipes for the Heart.