Barley "Risotto"

This recipe was something I made earlier in the week and was inspired by a recipe in Moosewood Restaurant Cooks for Health. I used chard, because it was the only veggie I had left in the house. And lemon and peas.

Chard Barley Risotto
1 T. olive oil: 0.11
1/2 large onion, chopped: 0.17
2 cloves garlic, pressed: 0.10
1 bunch chard: 1.50
1 tsp salt
1 tsp fresh thyme: 0.10
1/4 tsp dried rosemary: 0.05
1 T soy sauce: 0.08
1/2 tsp black pepper: 0.01
1 cup pearled barley: 0.50
3.5 cups water
1/2 cup frozen peas: 0.30
juice and zest of one lemon: free
1/4 cup grated parmesan cheese: 0.34
1/4 cup grated sharp white cheddar: 0.31
three chopped sun-dried tomatoes: 0.35

Total: $3.92 for about 6 cups, or $0.65 per cup.

This was pretty tasty and filling, but it definitely needed the salt (I tasted it before I added the salt).

First, wash chard. Then remove the leaves from the chard stems. Slice the chard stems. Saute the onions, garlic, and chard stems in the olive oil, covered, for about 5 min or until they soften. Remove the lid and heat until they start to turn brown.

In the meantime, chop the chard leaves into small pieces.

Add the herbs, soy sauce, barley, and water. Cover and bring to a boil. Remove cover, reduce heat, and simmer, stirring every 20 mins or so, until water is absorbed. This will depend on your barley. Mine took 50 mins, mostly unattended. I did need to add about 1/2 cup more water.

When barley is cooked and most of the water is absorbed, add chard leaves, peas, sun-dried tomatoes, lemon juice and zest, cheeses, and salt and pepper if you didn't add that already. Stir for a few minutes until chard is wilted.

Sorry no picture. I am about four posts behind...crazy week.