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Barley and Greens Gumbo
From The Wednesday Market
<p>This recipe has celery, onion, swiss chard, baby spinach, escarole & parsley in it for a taste of the season and you only spend $1.81 per person.</p>Source: Everyday with Rachael Ray April 2011 (Entered by Brenda Fayard)
Serves: Serves 4
Vegan!
Ingredients
1/4 cup
vegetable oil
2 ribs
celery, finely chopped
1
onion, chopped
Salt & Pepper
3 Tablespoons
flour
1/2 bunch
swiss chard, stems and leaves chopped and separated
1 cup
pearl barley, rinsed
5 oz.
baby spinach
1/2 bunch
escarole, chopped
1/4 bunch
parsley, chopped
Step by Step Instructions
- 1. In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.
- 2. Working in batches, add the spinach, escarole, parsley and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.