Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

This recipe is adapted from Sarah Copeland's fbook, "Feast" (Chronicle Books).


5 cups chicken broth

2 tablespoons extra-virgin olive oil

1 cup pearl barley, rinsed and drained

8 to 10 small radishes, trimmed

1 bunch swiss chard, stems removed and leaves torn into large pieces (about 6 cups)

1 Preserved Lemon, thinly sliced and seeds removed

Coarse salt

1/4 cup fresh dill, coarsely chopped

8 large fresh mint leaves, torn


Bring broth to a simmer in a small saucepan over medium heat. Remove from heat; cover to keep warm. Heat oil in a medium pot over medium heat. Add barley and stir to coat until toasted, about 2 minutes. Add 2 cups broth and bring to a boil. Reduce heat. Simmer, stirring frequently, until broth is mostly absorbed, about 5 minutes.

Add radishes and remaining 3 cups broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. Add chard and cook, stirring, until wilted, about 5 minutes. Stir in lemon and season with salt. Remove from heat and stir in herbs. Serve warm or at room temperature.