Barley Risotto with Swiss Chard
By á-2799
Ingredients
- 5 c chicken broth
- 2 tbsp olive oil
- 1 c pearl barley, rinsed and drained
- 8-10 small radishes trimmed
- 1 bunch swiss chard, stems removed and leaves torn into large pieces (6 c)
- 1 preserved lemon
- Coarse salt
- 1/4 c fresh dill chopped
- 8 lg fresh mint leaves torn
Details
Servings 4
Preparation
Step 1
Bring broth to a simmer in a small saucepan over med heat. Remove from heat; cover to keep warm. Heat oil in a med pot over med heat. Add barley and stir to coat until toasted, about 2 min. Add 2 cups broth and bring to a boil Reduce heat. Simmer, stirring frequently until broth is mostly absorbed, about 5 min.
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 min. Add chard and cook, stirring until wilted, about 5 min Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.
Mature spinach or beet greens can sub for chard
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