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Pork Chops with Capers

Creamy Barley and Chard Gratin

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Creamy Barley and Chard Gratin

Total time: 45 minutes
    An easy gratin - do the prep work, pop it in the oven and let it finish while you relax.Creamy Barley and Chard Gratin


  • 1/2 cup (2.8oz, 80gr) quick-cooking barley
  • 1 cup (8oz, 240ml) chicken stock
  • 8oz (240gr) chard, stems and leaves
  • 1 medium onion
  • 1 tbs fresh parsley
  • 1 tbs fresh basil
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 2 tsp oil
  • 2 eggs
  • 1/4 cup (2oz, 60gr) Greek or plain yogurt
  • 1/4 cup (2oz, 60ml) milk or chicken stock


  • Creamy Barley and Chard Gratin sliceCook barley in chicken stock until done,  usually about 15 minutes for quick-cooking.
  • Chop onion. 
  • Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems.
  • Snip herbs.
  • Heat oil in a large skillet. 
  • Add onion and chard stems to skillet and sauté until tender, about 7 minutes. 
  • Add the chard leaves and sauté until wilted.  Remove from heat.
  • Stir in herbs.
  • Whisk eggs, yogurt and milk together.
  • To finish:
  • Spread chard / onion mixture in the bottom of a baking dish just large enough to hold everything.
  • Add barley, spreading evenly over vegetables.
  • Sprinkle with cheese.
  • Pour egg mixture over the top and bake, uncovered, for 30 minutes, 400F (200C), until nicely browned and set. 
  • Remove and serve.