Chard and Pearl Barley Stew |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Vegetarian Times. Ingredients:
2 tablespoons olive oil |
1 1/4 lbs swiss chard, leaves and stems separated and chopped |
2 medium leeks, halved lengthwise, light green and white parts sliced 1/2-inch thick (2 cups) |
3 medium carrots, peeled and sliced (1 1/2 cups) |
2 stalks celery, sliced (1 cup) |
1/8 teaspoon ground nutmeg |
3 cups low sodium vegetable broth |
1/2 cup medium pearl barley |
1 cup frozen baby lima bean |
Directions:
1. Heat oil in large saucepan over medium-high heat. Stir in chard stems, leeks, carrots, celery, and nutmeg. Cook 7 to 9 minutes, or until vegetables release juices but are still brightly colored, stirring often.
2. Add broth, barley, and 1 1/2 cups water. Cover, and bring to a boil. Reduce heat and simmer, covered, 45 minutes, stirring halfway through. Add lima beans and chard leaves. Simmer 10 minutes more, or until lima beans are tender.
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