Barley Risotto With Swiss Chard, Radishes and Preserved Lemon
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!