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.

 Ingredients:

• 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

 Instructions:

• Cook 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.