Ingredients
1 red onion, rough chop
3 cloves garlic
8 tomatoes or so, cored and roughly chopped
1 cup white white
2 bay leaves
1/4 teaspoon dried oregano
1 chili
salt
pepper
1 cup barley, rinsed well
4 cups swiss chard, rough chop
1 can white beans (navy beans)
3 tablesppons chopped kalamata olives
goat cheese, for topping
Preparation
Sautee the onion and garlic in a big pot with olive oil until tender.
Add chopped tomatoes and simmer until they start breaking down. Add white wine, herbs and spices. Simmer, stirring frequently for about 15 minutes.
Add barley, cover and turn heat to low. Stir frequently since barley will sink and stick to bottom of pot.
Once barley starts to plump up (about 15 - 20 minutes) add swiss chard, beans and olives and cook for another 10 mins on low.
It’s ready when the barley is plump but still slightly chewy and the swiss chard is tender, but still a little crunchy. Serve topped with goat cheese.
