Best Barley And Chard Pilaf Recipes

Barley and Chard Pilaf image

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 10

1 cup water and 1/4 cup water, divided use
1/2 cup uncooked quick-cooking barley
1/2 teaspoon dried oregano, crumbled, or 2 teaspoons snipped fresh
1/4 teaspoon pepper
4 ounces red or green Swiss chard, tough stems discarded and leaves coarsely chopped (about 2 cups)
1 teaspoon olive oil
2 medium shallots, finely chopped
1/4 cup finely chopped red bell pepper
1/3 cup chopped seeded tomatoes, drained
1 tablespoon fresh lemon juice

Steps:

In a medium saucepan, bring 1 cup water to a boil over high heat. Stir in the barley, oregano, and pepper. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
In another medium saucepan, bring the remaining 1/4 cup water to a boil over high heat. Stir in the chard. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the chard is tender. Drain well in a colander. Set aside.
Pour the oil into the pan the chard was in. Heat over medium-high heat, swirling to coat the bottom. Cook the shallots and bell pepper for 4 minutes, or until tender, stirring frequently.
Stir in the tomatoes, lemon juice, chard, and barley. Cook, uncovered, for 1 minute, or until the tomatoes are hot, stirring frequently.
Nutrition information
(Per serving)
Calories: 91
Total fat: 1.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.0g
Cholesterol: 0mg
Sodium: 66mg
Carbohydrates: 18g
Fiber: 3g
Sugars: 2g
Protein: 3g
Calcium: 30mg
Potassium: 246mg
Dietary Exchanges
1 starch

Seared Portobello and Wilted Chard Over Barley Pilaf image

Provided by Martha Stewart

Number Of Ingredients 11

2 onions, finely chopped
3/4 cup barley
1 teaspoon salt
4 large portobello mushrooms, stems trimmed
1/4 cup plus 2 tablespoons Marsala wine
2 cups homemade or low-sodium canned vegetable stock
2 teaspoons chopped rosemary
1/8 teaspoon freshly ground pepper
8 ounces (about 1/2 bunch) green Swiss chard leaves, cleaned and roughly chopped
1 tablespoon unsalted butter
Olive oil cooking spray

Steps:

Place a medium saucepan over medium-high heat. When hot, spray with cooking spray. Add onions; stir, cover, and cook 1 minute. Add barley; cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and 1 1/2 cups water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes. Remove saucepan from heat, and keep covered.
Heat a large nonstick skillet over medium-high heat. When hot, spray with cooking spray. Add mushrooms, tops up; cover, and cook 8 minutes. Turn mushrooms over; cook 5 minutes more. Transfer to a plate.
Add Marsala to skillet; cook 10 seconds. Increase heat to high; add vegetable stock, rosemary, and pepper. Cook until liquid has reduced by three-fourths and has slightly thickened, about 12 minutes. Add Swiss chard; cook, stirring once or twice, until chard has slightly wilted, 1 to 2 minutes. Transfer chard to a plate. Add butter to pan; swirl until combined. Remove the sauce from the heat.
Cut the mushrooms thinly on bias. Divide barley among 4 plates. Top each with chard, mushrooms, and sauce. Serve.

Nutrition Facts : Calories 257 g, Cholesterol 9 g, Fat 5 g, Fiber 8 g, Protein 11 g, Sodium 739 g