Seared Portobello And Wilted Chard Over Barley Pilaf Recipes

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STUFFED PORTABELLA MUSHROOMS WITH SWISS CHARD



Stuffed Portabella Mushrooms With Swiss Chard image

Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You'll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.

Provided by Martha Rose Shulman

Categories     dinner, appetizer, side dish

Time 45m

Yield 12 stuffed mushrooms

Number Of Ingredients 8

1 pound Swiss chard, stemmed and cleaned
Salt to taste
2 tablespoons extra virgin olive oil
2 garlic cloves, halved, green shoots removed
2 tablespoons pine nuts or finely chopped almonds
Freshly ground pepper
1/4 cup plus 2 tablespoons freshly grated Parmesan
12 medium-size portabella stuffing mushrooms, about 3/4 pound

Steps:

  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch two minutes until tender, and transfer to the ice water. Drain and squeeze out excess water. Chop fine, and set aside.
  • Set aside 1/2 garlic clove, and mince the rest. Heat 1 tablespoon of the olive oil in a large, heavy skillet, and add the pine nuts or almonds. Cook, stirring, until the nuts begin to color, and add the minced garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the chard and salt and pepper to taste. Stir together for a minute or two, and remove from the heat. Taste and adjust seasonings. Transfer to a bowl, add 1/4 cup of the Parmesan and stir together.
  • Preheat the oven to 350 degrees. Oil a baking sheet or baking dish that will accommodate all the mushrooms. Gently twist the stems off the mushrooms, if they are still there, and set aside for another purpose. Heat the remaining olive oil over medium heat in the skillet, and add the half clove of garlic that you set aside. Cook the garlic in the olive oil until it turns golden, then remove it from the oil and discard. Add the mushrooms to the oil, season with salt and pepper, and cook, shaking them in the pan, just until they begin to soften, no longer than three minutes. Using tongs, remove from the oil and place on a lightly oiled baking sheet or in a baking dish, rounded side down.
  • Fill the mushroom caps with the chard mixture, packing it in tight. Sprinkle the remaining Parmesan over the top. If any oil remains in the pan, drizzle it over the mushrooms. Place in the oven for 15 to 20 minutes, until the mushrooms are moist and tender.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 151 milligrams, Sugar 1 gram

ROASTED BARLEY PILAF



Roasted Barley Pilaf image

Pan-roasting the barley gives it a rich, nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 tablespoon olive oil
1 cup pearl barley, rinsed
2 shallots, minced
1/4 pound white or wild mushrooms, sliced
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
3/4 teaspoon salt
Freshly ground black pepper

Steps:

  • In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
  • Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
  • Stir well, season with pepper and more salt, if needed, and serve immediately.

SEARED PORTOBELLO AND WILTED CHARD OVER BARLEY PILAF



Seared Portobello and Wilted Chard Over Barley Pilaf image

With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 257 g, Cholesterol 9 g, Fat 5 g, Fiber 8 g, Protein 11 g, Sodium 739 g

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE



Pan Seared Portobello Mushrooms With Bacon and Blue Cheese image

I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large portabella mushrooms (cleaned)
2 tablespoons butter
1/2 lb bacon (chopped)
1 onion (finely chopped)
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup milk
3/4 cup blue cheese
1/2 cup parsley (chopped)
olive oil
salt and pepper

Steps:

  • Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
  • Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
  • Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
  • Remove the mushrooms from the pan to a platter.
  • Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
  • Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
  • Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
  • Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
  • Add the parsley, spoon the gravy on top of the mushrooms and serve.

Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5

BARLEY AND CHARD PILAF



Barley and Chard Pilaf image

Categories     Barley     Chard     Simmer     Boil

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 10

1 cup water and 1/4 cup water, divided use
1/2 cup uncooked quick-cooking barley
1/2 teaspoon dried oregano, crumbled, or 2 teaspoons snipped fresh
1/4 teaspoon pepper
4 ounces red or green Swiss chard, tough stems discarded and leaves coarsely chopped (about 2 cups)
1 teaspoon olive oil
2 medium shallots, finely chopped
1/4 cup finely chopped red bell pepper
1/3 cup chopped seeded tomatoes, drained
1 tablespoon fresh lemon juice

Steps:

  • In a medium saucepan, bring 1 cup water to a boil over high heat. Stir in the barley, oregano, and pepper. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
  • In another medium saucepan, bring the remaining 1/4 cup water to a boil over high heat. Stir in the chard. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the chard is tender. Drain well in a colander. Set aside.
  • Pour the oil into the pan the chard was in. Heat over medium-high heat, swirling to coat the bottom. Cook the shallots and bell pepper for 4 minutes, or until tender, stirring frequently.
  • Stir in the tomatoes, lemon juice, chard, and barley. Cook, uncovered, for 1 minute, or until the tomatoes are hot, stirring frequently.
  • Nutrition information
  • (Per serving)
  • Calories: 91
  • Total fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 66mg
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sugars: 2g
  • Protein: 3g
  • Calcium: 30mg
  • Potassium: 246mg
  • Dietary Exchanges
  • 1 starch

SEARED RED CHARD



Seared Red Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 6 Servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Steps:

  • Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

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