Swiss Chard Boules Stuffed with Lemon Barley "Risotto"
Show: The Essence of Emeril
Episode:
Grains and Greens
Rate This RecipeRead users' reviews (2)
- Recipe categories: Vegetables, Grains, Barley, Meat, Fruit, Lemon, Cheese, Shallot,
- recipe
- ratings & reviews(2)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Funky Fried Chicken
(03:31)
-
Easy Rice Bake Casserole
(02:57)
-
Easy Party Appetizers
(01:47)
-
Three Simple Appetizers
(02:38)
-
Mac and Cheese Throwdown
(03:01)
-
A Star Is Chopped
(00:42:00)
-
Paula's Broccoli Salad Recipe
(02:36)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
30 Essential Summer Foods
30 Photos
-
Ina Garten's Top 5 Places to Eat in Long Island
5 Photos
-
Recipe of the Day: What to Cook in June 2013
36 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Top Cheeseburger Recipes
18 Photos
-
Best BBQ Rib Recipes
26 Photos
-
4th of July Desserts
11 Photos
-
Healthy Summer Sides
27 Photos
-
30 Essential Summer Foods
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 2
Showing 1-2 of 2
Sort by:
SELECT
By samibreverman_1...
Kittery, ME
on June 24, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was good but I'm not sure it was worth the effort. It doesn't say how long to cook the barley and it seemed like it took forever (40 minutes or sobefore it was ready. I served this to my 2 young kids and they had difficulty eating the bundles, they ended up just unrolling the leaves and eating the barley risotto on it's own, but they did say it tasted really good that way. Next time I think I will just make the barley risotto and mix in the cooked chard with the pepper sauce as a garnish. It should have the same taste with fewer steps.
By proctor-wendlin...
Pittsfield, MA
on November 02, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is awesome even without the "Roasted Red Pepper and Pine Nut Coulis" - although it does add a zing!