PREPARATION:

Swiss Chard Dolmas:

1. 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 barley and toast for one minute. Then, add a spray of the olive oil and the shallot and Swiss chard stems and cook for 3 to 4 minutes or until they have begun to wilt. Add salt, pepper and spices and then begin adding the vegetable 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, cheese and lemon zest. Adjust seasoning if necessary. Set aside until the barley is cool enough to handle.
2. 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. In a large sauce pan over medium, arrange the Swiss chard in a baking dish and add 1/4 cup water or stock; cover and steam for 10 to 15 minutes or until they are completely warmed through. Serve immediately with Roasted Red Pepper and Pine Nut Coulis.

Roasted Red Pepper and Pine Nut Coulis:

1. Chop the red peppers and place all ingredients in the food processor and process to a thick, creamy puree. Adjust seasoning if necessary.

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2. This recipe was featured in the Tempting Turkish Episode of Emeril Green.