- 5 cups chicken broth (or vegetable broth)
- 2 tablespoons extra-virgin olive oil
- 1 cup pearl barley, rinsed and drained
- 8 to 10 small radishes, trimmed
- 1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)
- 1 Preserved Lemon, thinly sliced and seeds removed
- Coarse salt
- 1/4 cup fresh dill, coarsely chopped
- 8 large fresh mint leaves, torn
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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.
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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.
This recipe can be found at:
http://www.marthastewart.com/967833/barley-risotto-swiss-chard-radishes-and-preserved-lemon?czone=food%2Fproduce-guide-cnt%2Fproduce-guide-fall&gallery=274967&slide=967833¢er=276955
