| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Swiss | 5 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | md | Onion; finely chopped |
| 1 | Clove garlic; minced | |
| 2 | c | Finely chopped Swiss chard and arugula; mixed |
| 1 | c | Pearl barley |
| 1 | sl | Prosciutto; minced |
| 3 | c | Chicken stock |
| 1/8 | ts | Freshly grated nutmeg |
| 1/4 | c | Chopped fresh parsley |
| 2 | tb | Chopped chives or scallion tops |
| Salt and pepper; to taste |
INSTRUCTIONS
Melt the butter in a large heavy saucepan over medium low heat. Add the onion and cook 1 minute. Add the garlic; cook 2 minutes longer. Stir in the chopped greens, tossing to coat with the onion mixture. Add the barley, prosciutto, stock, and nutmeg. Heat to boiling. Reduce the heat and simmer, covered, until all the liquid has been absorbed and the barley is tender, 35 to 40 minutes. If the barley seems too chewy, add more broth and continue to cook. If it is too wet, uncover, raise the heat slightly, and cook until the liquid is absorbed. Then stir in the parsley and chives, and salt and pepper to taste. Serves 4 to 6. NOTES : Author notes this dish is from the Marches of Northern Italy. In the spring the farmer's wives there stir barley (or rice) into a brodo made of any strong-flavored greens they can find growing outside their kitchen doors. It is said to purify the sluggish winter blood or rejuvenate the slack tongue after a night on the town. Recipe by: unknown cookbook Posted to MC-Recipe Digest V1 #1066 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on Jan 31, 1998
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