Barley Risotto With Swiss Chard Radishes And Preserved Lemon Recipes

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BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON



Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon image

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 9

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

Steps:

  • 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.

BARLEY RISOTTO



Barley Risotto image

Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

3 cups chicken broth
3/4 cup medium pearl barley
1/4 cup finely chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/2 cup white wine or water
3 tablespoons minced fresh parsley
2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

RISOTTO WITH SWISS CHARD



Risotto With Swiss Chard image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 to 5 cups vegetable or chicken stock, the no-salt-added variety
1 tablespoon olive oil
1/2 cup chopped onion
1 cup arborio rice
1/2 cup dry white wine
1/2 pound Swiss chard, washed well, trimmed of stems, leaves cut into strips
1 teaspoon fennel seeds
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

  • In a medium pot, heat the stock until it simmers, and keep it hot.
  • Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
  • Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
  • Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
  • Add more stock, a cup at a time, until the rice is almost tender.
  • Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.

Nutrition Facts : @context http, Calories 810, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1409 milligrams, Sugar 12 grams

BARLEY RISOTTO WITH SWISS CHARD, RADISHES AND PRESERVED LEMON



Barley Risotto With Swiss Chard, Radishes and Preserved Lemon image

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.

Provided by duonyte

Categories     Spinach

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 302.9, Fat 9.3, SaturatedFat 1.6, Sodium 301.1, Carbohydrate 46.2, Fiber 9.4, Sugar 1.9, Protein 12.7

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