Pearl Barley with Chicken, Leek and Mushrooms

Make pearl barley with chicken, leek and mushrooms, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked pearl barley (Cooked weight.)
80 g Leek
100 g Mushrooms
150 g Chicken stock (Made up from a cube or a pot.)
15 g Parmesan
5 g Olive oil
A few sprigs, leaves picked Fresh thyme
A lot Black pepper
Ingredient notes on the recipe page.

METHOD
1. Cut the chicken into 2 cm pieces and brown it in the oil over a high heat for four minutes. Take it out.
2. Turn the heat down, add the sliced leek and mushrooms with a pinch of salt and cook for eight minutes until the leek is soft and the mushrooms have given up their water.
3. Add the barley, stock, thyme and chicken and simmer for five minutes until the stock has mostly gone into the grain.
4. Off the heat, stir in the parmesan and a great deal of black pepper.

Contains gluten cereals, milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pearl-barley-chicken-leek-mushroom

AI-generated images illustrating the recipe.

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