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Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives risotto. The chard, always amenable to grains, is a revelation, becoming sweet and almost satiny after about five minutes in the pot. And although cooking radishes may sound odd, it tames their bite without masking their liveliness. Preserved lemon, with its complex aroma and acidity, stands up to the hearty flavors.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Alternatives: A mix of chard and sorrel is delicious. And spinach or, later in the summer, beet greens (both are closely related to chard) work beautifully. Buy mature spinach rather than baby leaves, which reduce down to nothing.

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  • 102158DW
    4 OCT, 2015
    This was wonderfully satisfying and guilt-free dinner! Homemade stock, if you have it, gives the dish wonderful body. Not wanting to throw out the chard stems, I diced them finely and sautéed them separately in a T of unsalted butter with salt and pepper until tender and added along with the leaves. Without preserved lemons on hand, I added the zest of one lemon and the juice of half along with the herbs.
    Reply
  • Meghan Kinney
    20 JAN, 2015
    I found I didn't need any salt. I would also cut the preserved lemon down to half or less (taste your dish to see if it needs more at the end.) Bf loved it as is though. Definitely will make it again with some tweaks.
    Reply

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