Best Barley Risotto With Swiss Chard Radishes And Preserved Lemon Recipes

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

Ingredients

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

CHEESY STOVE-TOP BARLEY AND SWISS CHARD

Cheesy Stove-Top Barley and Swiss Chard image

When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost of nutrients. And because healthy food can be delicious too, a little cheese for creaminess and diced tomatoes for brightness make this a well-rounded meal for fall and winter.

Provided by Lauryn Tyrell

Categories Pasta and Grains

Time 50m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 cups chopped shiitake-mushroom caps (5 ounces)
1 bunch Swiss chard, stems thinly sliced (1 1/4 cups), leaves chopped (about 5 cups)
Kosher salt and freshly ground pepper
2 teaspoons minced garlic (from 2 cloves)
1 cup pearled barley
1 can (28 ounces) diced tomatoes
2 ounces Parmigiano-Reggiano, grated (1/2 cup)
1 tablespoon fresh lemon juice or red-wine vinegar
3 ounces Gruyère or white cheddar, grated (1 cup)
Fresh basil leaves, for serving

Steps:

Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.
Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.
Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.