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Three White Coats

barrleychard dolmas

Chard Barley Dolmas

INGREDIENTS

(4-6 servings)

chard (2 bunches)
onion (1)
Barley (1 1/2 cups)
walnuts (handful)
raisins (handful)
lemon juice and zest (1 lemon)
parsley or mint (2 Tbs)
grass fed butter (2 Tbs)

METHOD

Place chard leaves in boiling water, stir and take out. Remove the thick part of the stem. Cover the bottom of a pan with severeal chard leaves and removed stems.

Over medium heat, saute onions in olive oil for several minutes. Add barley and saute for another minute. Pour in enough water to barely cover the barley and cook for 15-20 minutes, until grains slightly soften. Add lemon juice, zest, chopped walnuts, raisins, parsley, and combine well. Season with salt and pepper.

Place 1 Tbs of the barley filling on each leaf. Fold the bottom over the filling, then bring in the sides and roll up. Place stuffed leaves fold side down in tight layers in the prepared pot. Add water or vegetable broth, cover, and simmer for about an hour.

Serve warm or cold with some yogurt on the side.

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