Beðjubygg

Chard barley

Barley is a type of grain that also grows comparatively well in Iceland and is sometimes even called " hrísgrjón norðursins", i.e. "rice of the north", because here it is occasionally served as a side dish instead of rice or potatoes, in addition to soups and groats.

The barley grains are then de-husked, meaning the cover leaves are removed from the ears, the grain is polished or ground - and can then be used as barley.


Ingredients for 4 persons


240 g barley pearls
750 ml water
2 Tbsp nut oil
1 large onion
1 - 2 cloves of garlic
800 g chard
1 tsp salt
1 tsp pepper
2 tsp lemon juice
3 tsp honey


Preparation

Let the pearl barley boil with the water in a large pot for about half an hour, then let it simmer until the barley has absorbed all the water (approx. 10 - 20 minutes).

Melt the oil in a large pan. Peel and chop the onion and add it to the oil to fry until translucent. Chop the garlic and fry it too.

Wash the chard, cut the leaves from the stem, cut them into strips about the thickness of a finger and fry them in the pan until they are soft.

Season with salt, pepper, lemon juice and honey. You can also use daisy syrup instead of honey!

Arrange the cooked barley on a plate, top with the fried chard and serve immediately.

[Translated from here.]