DESCRIPTION
This healthy, comforting, veggie-packed pot of vegetable barley risotto starts out like a stew, and if you leave it in the fridge overnight, it becomes a kind of cheaters risotto.
So what we are trying to say is make a double batch, eat it for dinner, and then reheat the next day, and top with a fried egg for a decadent brunch.
Ingredients
|
| 2 T | olive oil, plus more to serve |
|
| 2 large | celery stocks, chopped |
|
| 1 | red bell pepper, cored, seeded and chopped |
|
| 1 | zucchini or yellow squash, chopped |
|
| 1/4-1/2 tsp | red pepper flakes |
|
| 1 jar | not just pasta sauce |
|
| 5 cups | vegetable or chicken stock |
|
| 2 cups | rainbow chard, ribs removed, cut into 1 1/2 inch pieces |
Process
1
IIn a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes..
2
Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3-5 minutes. Season to taste and serve with lemon wedges.
