1. Heat the broth in a small saucepan to a simmer. Remove and cover to leave warm. 2. Heat oil in a medium pan over medium heat. 3. Add the barley, stir to coat and toast, about 2 minutes. 4. Add 2 cups broth and bring to a boil; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 5 minutes. 5. Add radishes and remaining broth, 1/2 cup at a time, letting each addition be absorbed before adding more, and simmer, stirring frequently, until barley is tender and creamy, about 30 minutes. 6. Add chard and cook, stirring, until it is wilted, about 5 minutes. 7. Stir in lemon; taste before seasoning with salt - I found it quite salty enough. 8. Remove from heat and stir in herbs. 9. Serve warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
