- 2 bunches Swiss chard
- 1 tablespoon grapeseed oil
- ¼ cup diced shallot
- ¼ cup diced Swiss chard stems
- 1 cup pearled barley
- ¼ cup white wine
- 1 teaspoon salt
- ½ teaspoon fresh ground white pepper
- 3 cups vegetable stock, hot
- ¼ cup chopped parsley
- ¼ cup grated Parmegianno- Reggiano cheese
- 2 ounces fresh goat cheese
- 1 teaspoon lemon zest
- 1 recipe Piquillo Pepper and Pine Nut Coulis
Using fresh Swiss chard, place leaves in hot water for 5 minutes to soften for rolling (if the leaves are too large cut in half). Remove the ribs from the leaf. Set leaves aside.
In a medium saucepan, over medium high heat add the grapeseed oil and when hot add the shallot and Swiss chard stems and cook for 3 to 4 minutes and the shallot has begun to wilt. Add the barley, salt and pepper and then deglaze the pan with white wine and cook, stirring until all the wine has cooked out. Begin adding the chicken stock in 1 cup increments, stirring to incorporate. Once the stock has been completely absorbed add the second addition. Repeat this process until you have used all of the stock. Add the chopped parsley, parmesan and goat cheese and lemon zest. Adjust seasoning if necessary. Set aside until the barley is cool enough to handle.
Using slightly damp hands shape 2 tablespoons of the barley into a sphere. Place the sphere on a Swiss chard leaf bringing the edges about 1/2 inches toward the center and rolling and tucking into a ball or a cigar shape.
Preheat the oven to 270º F.
Arrange the Swiss chard in a baking dish and add ¼ cup water; cover with aluminum foil, bake for 30 to 40 minutes or until they are completely warmed through. Serve immediately with the Piquillo Pepper and Pine Nut Coulis.
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