Swiss Chard and Barley with Gruyere (serves 4-6)
DIETARY: Vegetarian
TOTAL TIME: 35 minutes
2/3 cup pearled barley
2 tablespoons olive oil
½ medium yellow or white onion, diced
8 oz cremini or button mushrooms, quartered
1 tablespoon minced garlic
1 – 15 ounce can diced tomatoes
1 – 15 ounce can crushed tomatoes
1 cup vegetable broth or water
1 tablespoon Italian seasoning
¾ teaspoon sea salt
1 bunch chard, stemmed and chopped into 2” pieces
2 tablespoons unsalted butter
8 ounces gruyere cheese, grated
1/3 cup grated Parmesan cheese sprinkle on after it comes out of the oven
- Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
- Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes.
- Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted.
- Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
- Garnish with grated parmesan and serve.