A human can only have so much rice before they need a change. Luckily, there are plenty of other delicious grains to take up the mantle. Pearl barley, for instance, is absolutely delicious, and much harder to get wrong than something like risotto, which can feel like a very difficult challenge. This version has plenty of fresh flavor in the form of preserved lemon, fresh herbs, feta cheese, and greens in the form of Swiss chard, which is about as healthy as you can get.
Make sure you taste the barley before you start seasoning it with salt and pepper, especially if you are not using low-sodium stock, as it might not need any additional salt. If you’re looking to add some heat, crushed red peppers are always a good addition to a grain bowl, but you can serve them on the side if not everyone is a fan of the spice.
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Cooktop Cove
Southern barley and Swiss chard grain bowl
2
10 minutes
35 minutes
45 minutes
2 ½ cups low sodium chicken broth
1 tablespoon olive oil
½ cup pearl barley, rinsed
1 small bunch swiss chard (3 cups), chopped
2 teaspoons preserved lemon, chopped
1 tablespoon fresh dill, chopped
3 mint leaves, torn
2 tablespoons fresh lemon juice
¼ cup feta cheese, crumbled
Salt and pepper, to taste
Heat the broth in a medium saucepan over a medium-low heat until warm but not simmering.
Place the olive oil in a separate, large saucepan over a medium-high heat. Once warm, add the barley and stir until well coated. Continue to heat until the grains are toasted, tossing regularly, about 1-2 minutes.
Add the stock, ½ cup at a time, waiting for each addition to be absorbed before adding the next. Once all the stock has been absorbed, and the barley is tender, add the chard and stir until wilted, about 5 minutes.
Remove from the heat, add the preserved lemon, herbs, lemon juice, and feta.
