Barley and Chard Pilaf

Name: Barley and Chard Pilaf
Yield: Serves 4; 1/2 cup per serving
Ingredients: 1 cup water and 1/4 cup water, divided use; 1/2 cup uncooked quick-cooking barley; 1/2 teaspoon dried oregano, crumbled, or 2 teaspoons snipped fresh; 1/4 teaspoon pepper; 4 ounces red or green Swiss chard, tough stems discarded and leaves coarsely chopped (about 2 cups); 1 teaspoon olive oil; 2 medium shallots, finely chopped; 1/4 cup finely chopped red bell pepper; 1/3 cup chopped seeded tomatoes, drained; 1 tablespoon fresh lemon juice

January 26, 2012

Oregano, shallots, and lemon juice enhance the vegetables in this barley-based dish. You can replace the chard with other greens, such as spinach, turnip greens, or collard greens, if you prefer, adjusting the cooking time as needed.

Recipe notes

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