Food & Cooking Recipes Ingredients Pasta and Grains Seared Portobello and Wilted Chard Over Barley Pilaf Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal. Ingredients 2 onions, finely chopped ¾ cup barley 1 teaspoon salt 4 large portobello mushrooms, stems trimmed ¼ cup plus 2 tablespoons Marsala wine 2 cups homemade or low-sodium canned vegetable stock 2 teaspoons chopped rosemary ⅛ teaspoon freshly ground pepper 8 ounces (about ½ bunch) green Swiss chard leaves, cleaned and roughly chopped 1 tablespoon unsalted butter Olive oil cooking spray Directions 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. Rate it Print