Vegan Southwestern Barley

• 2 cups cooked barley
• 3/4 cups Diaya Pepper Jack vegan cheese, grated
• 3/4 cups 365 corn kernels, frozen
• 1/3 cup 365 almond milk
• 1/4 cup dairy-free sour cream
• 1/4 cup scallions, sliced
• 1/4 cup diced pimento, drained
• 1/2 jalapeno, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

1. Combine all ingredients in a large bowl. Spoon into lightly oiled baking dish (for this recipe, I oiled the dish with Earth Balance non-dairy butter for exra flavor).
2. Sprinkle lightly with paprika. Bake in a preheated 350F oven for 25 to 30 minutes or until heated through and the cheese is melted. Serve.