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1
Combine the barley or rice and water in a medium saucepan and bring to a boil.
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2
Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender.
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3
Set a strainer over a bowl and drain the grains.
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4
Retain the cooking water.
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5
While the grains are cooking, stem the chard and wash thoroughly in two changes of water.
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6
Chop coarsely.
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7
If the stalks are merely thick, dice them; if they are stringy, discard them.
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8
Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok.
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9
Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes.
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10
Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds.
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11
Stir in the chard and raise the heat to high.
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12
Cook, stirring, until the chard wilts, which shouldnt take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan).
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13
Season to taste with salt and pepper.
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14
Once the chard has wilted, add .75 cup of the cooking water from the rice or barley.
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15
Cover and simmer over low heat for 3 minutes, or until the chard is tender.
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16
Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency.
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17
Taste and adjust seasoning.
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18
Drizzle on the remaining oil and serve with the grains.
