SEARED PORTOBELLO AND WILTED CHARD OVER BARLEY PILAF

Seared Portobello and Wilted Chard Over Barley Pilaf image

Provided by Martha Stewart

Number Of Ingredients 11

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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