SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE
Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
- While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
- Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
- Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1288 milligrams, Sugar 4 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Agnes Kobusingye
[email protected]This dish was a bit bland for my taste.
george awunyo
[email protected]I'm not sure I would make this again. The flavors were just okay.
Emmah Howard
[email protected]This dish is easy to make and perfect for a weeknight meal.
Teboho Motsetse
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and flavorful vegetarian meal.
Noor Arash
[email protected]This dish is a great way to get your daily dose of vegetables.
Alys Nicholls
[email protected]Delicious and healthy! I love the combination of mushrooms, chard, and barley.
Kim Ingram
[email protected]This is a great vegetarian dish that is packed with flavor. The barley is a nice addition, and the mushrooms and chard are cooked to perfection.
amy barreras
[email protected]I'm not a huge fan of barley, but this dish was still really good. The mushrooms and chard were cooked perfectly, and the sauce was flavorful.
Deece Cassius
[email protected]This recipe is a great way to use up leftover mushrooms and chard. I also added some chopped kale, and it turned out delicious!
Aidaliz Bordonada
[email protected]This dish was easy to make and packed with flavor. I loved the combination of mushrooms, chard, and barley. The barley gave the dish a nice chewy texture.
mason el
[email protected]I tried this recipe with brown rice instead of barley, and it turned out great! The rice was fluffy and flavorful, and the mushrooms and chard were cooked to perfection.
Melat Yoseph
[email protected]This skillet mushrooms and chard dish with barley was a delightful surprise! The combination of flavors was perfect, and the barley added a nice chewy texture. I will definitely be making this again.