Barley Risotto With Swiss Chard Radishes And Preserved Lemon Recipes
BARLEY RISOTTO WITH SWISS CHARD, RADISHES, AND PRESERVED LEMON
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
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 WITH SWISS CHARD, RADISHES AND PRESERVED LEMON
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
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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