Trying to add barley into a recipe for the week is a good way to switch up your grain choices. It is a versatile grain with a nut-like flavor and offers fiber, as well as vitamins and minerals. When slowly adding broth to barley, it becomes creamy and tender. Swiss chard adds greens into the dish, as well as an additional boost of antioxidants. For those of you hanging on to the tail end of winter, it will help to keep you warm as a side dish, or add protein like beans or chicken to make it a meal.
BARLEY RISOTTO WITH SWISS CHARD adapted from www.marthastewart.com
prep time/total time: 1 hour; serves 4
ingredients
- 5 cups low-sodium chicken or vegetable broth
- 2 tablespoons extra-virgin olive oil or toasted sesame oil
- 1 cup pearl barley, rinsed and drained
- 8 to 10 small radishes, trimmed
- 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
- 1 Lemon, thinly sliced and seeds removed
- Optional: Sea salt and Cayenne pepper to taste
- 1/4 cup fresh dill, chopped
- 8 large mint leaves, torn
- additional topper idea: thinly sliced heirloom tomatoes
directions
- Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.
- Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt and/or cayenne pepper to taste. Remove from heat and stir in herbs. Serve warm or at room temperature.
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– Arthur Schopenhauer
Be Well ~Meg @REJOOVwithMeg
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