From "Feast" by Sarah Copeland, via Martha Stewart's Living. This made a very nice side dish with lunch today. I did find it a little salty, even using my own broth, so do be aware of that - I specified low-salt broth, although the recipe does not. You can use sorrel with the chard, also spinach and beet greens. The radishes and preserved lemon are unusual ingredients that add very nice notes to this risotto.
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Units: US | Metric
- 5 cups low sodium chicken broth
- 2 tablespoons extra-virgin olive oil
- 1 cup pearl barley, rinsed and drained
- 8 -10 small radishes, trimmed (I cut large radishes in half)
- 1 bunch swiss chard, stemmed with leaves torn into large pieces (About 6 cups)
- 1 preserved lemon, thinly sliced and seeds removed
- coarse salt (optional)
- 1/4 cup fresh dill, coarsely chopped
- 8 fresh mint leaves, torn
- 1Heat the broth in a small saucepan to a simmer. Remove and cover to leave warm.
- 2Heat oil in a medium pan over medium heat.
- 3Add the barley, stir to coat and toast, about 2 minutes.
- 4Add 2 cups broth and bring to a boil; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 5 minutes.
- 5Add radishes and remaining 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.
- 6Add chard and cook, stirring, until it is wilted, about 5 minutes.
- 7Stir in lemon; taste before seasoning with salt - I found it quite salty enough.
- 8Remove from heat and stir in herbs.
- 9Serve warm or at room temperature.
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Nutritional Facts for Barley Risotto With Swiss Chard, Radishes and Preserved Lemon
Serving Size: 1 (461 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 302.8
- Calories from Fat 83
- Total Fat 9.3 g
- Saturated Fat 1.6 g
- Cholesterol 0.0 mg
- Sodium 301.0 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 9.4 g
- Sugars 1.9 g
- Protein 12.7 g
The following items or measurements are not included: