Black Lentils With Kabocha Squash Swiss Chard Barley Mushroom Grits And Zhoug Recipes

CHARD, SQUASH AND TOMATOES

Steps:

• Combine one 14-ounce can no-salt-added diced tomatoes, 2 sliced garlic cloves, 2 sprigs thyme, 2 tablespoons olive oil and a pinch of red pepper flakes in a large microwave-safe bowl; add 2 cups cubed peeled butternut squash. Cover with plastic wrap and pierce the plastic; microwave until the squash is tender, about 15 minutes. Add 1 bunch chopped Swiss chard (stems removed) and toss. Cover and microwave 5 more minutes. Top with crumbled pecorino.

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE

Steps:

• Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
• While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
• Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
• Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

BRAISED BLACK LENTILS

Steps:

• Melt butter in olive oil over medium heat in a saucepan. Cook and stir onion, carrot, celery, and salt until vegetables are softened and onion is translucent, about 10 minutes.
• Reduce heat to low and add thyme sprigs and pepper. Stir in lentils until well coated. Add chicken stock and bring to a gentle simmer.
• Reduce heat to low, cover and cook, checking occasionally, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and discard thyme stems. Stir in champagne vinegar and parsley. Season with salt and pepper to taste.