Reviews (2) Add Rating & Review 32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0 Martha Stewart Member Rating: Unrated 10/04/2015 This was wonderfully satisfying and guilt-free dinner! Homemade stock, if you have it, gives the dish wonderful body. Not wanting to throw out the chard stems, I diced them finely and sautéed them separately in a T of unsalted butter with salt and pepper until tender and added along with the leaves. Without preserved lemons on hand, I added the zest of one lemon and the juice of half along with the herbs. Martha Stewart Member Rating: 4 stars 01/20/2015 I found I didn't need any salt. I would also cut the preserved lemon down to half or less (taste your dish to see if it needs more at the end.) Bf loved it as is though. Definitely will make it again with some tweaks.
Back to Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon All Reviews for Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon Recipe Summary prep: 1 hr total: 1 hr Servings: 4
Ingredients Ingredient Checklist 5 cups chicken broth 2 tablespoons extra-virgin olive 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 preserved lemon from jar of Preserved Lemons, thinly sliced and seeds removed Coarse salt 1/4 cup fresh dill, coarsely chopped 8 large fresh mint leaves, torn
Cook’s Notes Alternatives: A mix of chard and sorrel is delicious. And spinach or, later in the summer, beet greens (both are closely related to chard) work beautifully. Buy mature spinach rather than baby leaves, which reduce down to nothing.
Gallery Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
Recipe Summary prep: 1 hr total: 1 hr Servings: 4
Gallery
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
Recipe Summary prep: 1 hr total: 1 hr Servings: 4
Recipe Summary
prep: 1 hr total: 1 hr
Servings: 4
prep: 1 hr
total: 1 hr
prep:
1 hr
total:
Servings: 4
4
Ingredients
Ingredients
- 5 cups chicken broth 2 tablespoons extra-virgin olive 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 preserved lemon from jar of Preserved Lemons, thinly sliced and seeds removed Coarse salt 1/4 cup fresh dill, coarsely chopped 8 large fresh mint leaves, torn
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. Remove from heat and stir in herbs. Serve warm or at room temperature.
Cook’s Notes Alternatives: A mix of chard and sorrel is delicious. And spinach or, later in the summer, beet greens (both are closely related to chard) work beautifully. Buy mature spinach rather than baby leaves, which reduce down to nothing.
Cook’s Notes
Alternatives: A mix of chard and sorrel is delicious. And spinach or, later in the summer, beet greens (both are closely related to chard) work beautifully. Buy mature spinach rather than baby leaves, which reduce down to nothing.
Reviews (2)
Add Rating & Review 32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 10/04/2015 This was wonderfully satisfying and guilt-free dinner! Homemade stock, if you have it, gives the dish wonderful body. Not wanting to throw out the chard stems, I diced them finely and sautéed them separately in a T of unsalted butter with salt and pepper until tender and added along with the leaves. Without preserved lemons on hand, I added the zest of one lemon and the juice of half along with the herbs. Martha Stewart Member Rating: 4 stars 01/20/2015 I found I didn't need any salt. I would also cut the preserved lemon down to half or less (taste your dish to see if it needs more at the end.) Bf loved it as is though. Definitely will make it again with some tweaks.
Reviews (2)
Add Rating & Review 32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
Add Rating & Review
32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
32 Ratings 5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
5 star values: 11 4 star values: 9 3 star values: 6 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: Unrated 10/04/2015 This was wonderfully satisfying and guilt-free dinner! Homemade stock, if you have it, gives the dish wonderful body. Not wanting to throw out the chard stems, I diced them finely and sautéed them separately in a T of unsalted butter with salt and pepper until tender and added along with the leaves. Without preserved lemons on hand, I added the zest of one lemon and the juice of half along with the herbs. Martha Stewart Member Rating: 4 stars 01/20/2015 I found I didn't need any salt. I would also cut the preserved lemon down to half or less (taste your dish to see if it needs more at the end.) Bf loved it as is though. Definitely will make it again with some tweaks.Martha Stewart Member
Rating: Unrated 10/04/2015
This was wonderfully satisfying and guilt-free dinner! Homemade stock, if you have it, gives the dish wonderful body. Not wanting to throw out the chard stems, I diced them finely and sautéed them separately in a T of unsalted butter with salt and pepper until tender and added along with the leaves. Without preserved lemons on hand, I added the zest of one lemon and the juice of half along with the herbs.
Rating: Unrated
Rating: 4 stars 01/20/2015
I found I didn’t need any salt. I would also cut the preserved lemon down to half or less (taste your dish to see if it needs more at the end.) Bf loved it as is though. Definitely will make it again with some tweaks.
Rating: 4 stars
All Reviews for Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
