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Seared Portobello and Wilted Chard Over Barley Pilaf

Ingredients

Ingredient Checklist

2 onions, finely chopped

3/4 cup barley

1 teaspoon salt

4 large portobello mushrooms, stems trimmed

1/4 cup plus 2 tablespoons Marsala wine

2 cups homemade or low-sodium canned vegetable stock

2 teaspoons chopped rosemary

1/8 teaspoon freshly ground pepper

8 ounces (about 1/2 bunch) green Swiss chard leaves, cleaned and roughly chopped

1 tablespoon unsalted butter

Olive oil cooking spray

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Seared Portobello and Wilted Chard Over Barley Pilaf

Seared Portobello and Wilted Chard Over Barley Pilaf

Seared Portobello and Wilted Chard Over Barley Pilaf

Seared Portobello and Wilted Chard Over Barley Pilaf

Ingredients

Ingredients

  • 2 onions, finely chopped
  • 3/4 cup barley
  • 1 teaspoon salt
  • 4 large portobello mushrooms, stems trimmed
  • 1/4 cup plus 2 tablespoons Marsala wine
  • 2 cups homemade or low-sodium canned vegetable stock
  • 2 teaspoons chopped rosemary
  • 1/8 teaspoon freshly ground pepper
  • 8 ounces (about 1/2 bunch) green Swiss chard leaves, cleaned and roughly chopped
  • 1 tablespoon unsalted butter
  • Olive oil cooking spray

Directions

Place a medium saucepan over medium-high heat. When hot, spray with cooking spray. Add onions; stir, cover, and cook 1 minute. Add barley; cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and 1 1/2 cups water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes. Remove saucepan from heat, and keep covered.

Heat a large nonstick skillet over medium-high heat. When hot, spray with cooking spray. Add mushrooms, tops up; cover, and cook 8 minutes. Turn mushrooms over; cook 5 minutes more. Transfer to a plate.

Add Marsala to skillet; cook 10 seconds. Increase heat to high; add vegetable stock, rosemary, and pepper. Cook until liquid has reduced by three-fourths and has slightly thickened, about 12 minutes. Add Swiss chard; cook, stirring once or twice, until chard has slightly wilted, 1 to 2 minutes. Transfer chard to a plate. Add butter to pan; swirl until combined. Remove the sauce from the heat.

Cut the mushrooms thinly on bias. Divide barley among 4 plates. Top each with chard, mushrooms, and sauce. Serve.

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All Reviews for Seared Portobello and Wilted Chard Over Barley Pilaf

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All Reviews for Seared Portobello and Wilted Chard Over Barley Pilaf

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest