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Prep 15 mins
Cook 45 mins
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.
- 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
- Heat the broth in a small saucepan to a simmer. Remove and cover to leave warm.
- Heat oil in a medium pan over medium heat.
- Add the barley, stir to coat and toast, about 2 minutes.
- Add 2 cups broth and bring to a boil; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 5 minutes.
- Add 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.
- Add chard and cook, stirring, until it is wilted, about 5 minutes.
- Stir in lemon; taste before seasoning with salt - I found it quite salty enough.
- Remove from heat and stir in herbs.
- Serve warm or at room temperature.