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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 352.7
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 328.4 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 14.9 g
  • Protein: 17.9 g

View full nutritional breakdown of Skillet Swiss Chard, Mushrooms, and TVP with Barley calories by ingredient
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Skillet Swiss Chard, Mushrooms, and TVP with Barley

Submitted by: LILLAPLUM


Number of Servings: 4

Ingredients

    1 cup barley or brown rice

    1 quart water

    Salt to taste

    1 generous bunch Swiss chard or rainbow chard

    2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil

    1 pound mushrooms, trimmed and cut in thick slices

    2 garlic cloves, minced

    1 teaspoon roughly chopped fresh thyme leaves

    Freshly ground pepper

    1/2 cup barley water

    1/2 cup tvp seasoned with worcestershire and liquid smoke

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Directions

1. Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.

2. While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.

3. Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn’t take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
Also add tvp that has been rehydrated with water, worcestershire sauce and liquid smoke.

4. Once the chard has wilted, add 3/4 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

Yield: 4 servings.



Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LILLAPLUM.






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