Barley Risotto with Swiss Chard, Radishes and Preserved Lemon

Name: Barley Risotto with Swiss Chard, Radishes and Preserved Lemon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 5 cup low sodium chicken broth; 2 tbsp extra-virgin olive oil; 1 cup pearl barley; 8 small radishes; 1 bunch swiss chard; 1 preserved lemon; coarse salt; 0.25 cup fresh dill; 8 fresh mint leaves

Gently simmered pearl barley, radishes and swiss chard.

1 hr · Serves 4 · Easy

Ingredients

1.2 llow sodium chicken broth, halal-certified
2 tbspextra-virgin olive oil
240 mlpearl barley, rinsed and drained
8–10 small radishes
1 bunchswiss chard, stemmed with leaves torn into large pieces (About 6 cups)
1 preserved lemon, thinly sliced and seeds removed
coarse salt (optional)
60 mlfresh dill, coarsely chopped
8 fresh mint leaves, torn

Method

Start cooking mode

Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: easy

1
Heat the broth in a small saucepan to a simmer. Remove and cover to leave warm. Heat oil in a medium pan over medium heat.
2
Add the barley, stir to coat and toast, about 2 minutes. Add 2 cups broth and bring to a boil; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 5 minutes.
3
Add radishes and remaining 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.
30 min
4
Add chard and cook, stirring, until it is wilted, about 5 minutes. Remove from heat and stir in herbs. Serve warm or at room temperature.
5 min