skiillet mushrooms and chard with barley or brown rice
by bubbles191
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INGREDIENTS
- 1 cup barley or brown rice
- 1 qt water
- 1 bunch swiss or rainbow chard
- olive oil
- 1 lb mushrooms
- 2 garlic cloves minced
- 1 tsp fresh thyme
INSTRUCTIONS
Cook barley and retain the cooking water.
2. While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
3. Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn’t take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
4. Once the chard has wilted, add 3/4 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (352g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 28 | ||
| Calories from Fat: 4 (14%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 15.4mg | 1 % | |
| Potassium 367.2mg | 10 % | |
| Total Carbohydrate 4.2g | 1 % | |
| Dietary Fiber 1.2g | 5 % | |
| Sugars, other 3.1g | ||
| Protein 3.6g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 28
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