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Recipe Summary test

prep:
55 mins
cook:
35 mins
total:
1 hr 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring 3 cups water to a boil; add the barley, lower the heat and simmer for 40 minutes. Drain, transfer to a bowl and let cool. Reserve the saucepan.

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  • Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees . In a large skillet, melt 1 tablespoon butter over medium-high heat; add the sugar snap peas, scallions and 1/2 cup water. Boil to evaporate the water. Stir into the barley with the corn, black beans and tomatoes.

  • Using the same saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour for 1 minute; slowly whisk in the warmed milk and bring to a simmer, then cook for 1 minute more. Stir in 2 cups cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir this into the barley mixture; transfer to a shallow 3-quart baking dish.

  • Cover with foil and bake for 18 minutes. Sprinkle the chips and remaining 1 cup cheese on top. Bake, uncovered, until the cheese is melted and the chips are toasted, 10 to 15 minutes.

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