Cheesy Stove-Top Barley and Chard

Ingredients

• 2 tablespoons extra-virgin olive oil

• 2 cups chopped shiitake-mushroom caps (5 ounces)

• 1 bunch chard, stems thinly sliced (1 1/4 cups), leaves chopped (about 5 cups)

• Kosher salt and freshly ground pepper

• 2 teaspoons minced garlic (from 2 cloves)

• 1 cup pearled barley

• 1 can (28 ounces) diced tomatoes

• 2 ounces Parmigiano-Reggiano, grated (1/2 cup)

• 1 tablespoon fresh lemon juice or red-wine vinegar

• 3 ounces Gruyère or white cheddar, grated (1 cup)

• Fresh basil leaves, for serving

Directions

• Step 1

  Heat oil in a large straight-sided skillet or braiser over medium-high. Add mushrooms and chard stems; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden, 5 to 6 minutes. Stir in garlic; cook 30 seconds. Add barley and cook, stirring, until toasted, about 1 minute.

• Step 2

  Stir in tomatoes and 1 cup water; season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until barley is tender and creamy, 25 to 30 minutes.

• Step 3

  Stir in chard leaves, Parmigiano, and lemon juice; cover and cook, stirring once, until chard is wilted, 2 to 3 minutes. Season, top with Gruyère, cover, and heat until melted, 2 minutes. Serve with basil.

Recipe sourced from Martha Stewart.