Easiest Way to Cook Tasty Poussin pearl barley risotto with kale

Poussin pearl barley risotto with kale. Serve the pearl-barley risotto with the sausages and a drizzle of the gravy. This Pearl Barley Risotto is a perfect example of the speedy meals I've been rustling up in my ThermoCook. The print-able recipe directly below is the 'old school' version using a saucepan on the hob, but directly below are instructions to make this in a ThermoCook.

Pearl Barley - Still very nutritious, but lacking the outer hull and bran layers, it takes less time to cook. Quick Cooking Barley - Also nutritious. Disclaimers aside, making risotto with pearl barley adds bite and texture that work very well with the smooth, green watercress puree. You can have Poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Poussin pearl barley risotto with kale

1. It's 1 of Poussin.
2. It's 125 ml of pearl barley.
3. Prepare 100 g of shredded kale.
4. It's 75 ml of white wine.
5. It's 75 ml of olive oil.
6. You need 40 g of butter.
7. It's 6 of sage leaves.
8. You need 1 of lemon.
9. It's 500 ml of ready made chicken stock.
10. Prepare of Asparagus.
11. You need of Poussin stock.
12. Prepare 1 of Celery (cut in half).
13. You need 1 of leek top (sliced).
14. It's 1 of carrot (cur in half).
15. You need Sprig of thyme and tarragon.

Part of the series: Kale Obsession. Pearl barley and kale salad brings together great textures, wonderful flavors and healthy. Barley Risotto with Marinated FetaKahakai Kitchen. pearl barley, lemon peel, unsalted butter, feta cheese, celery stalks SEARCH. Make this easy risotto recipe using high fibre pearl barley instead of rice.

Poussin pearl barley risotto with kale step by step

1. Debone poussin ensuring skin remains in place on chicken pieces.
2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..
3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..
4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..
5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

A new recipe for risotto that you will love. Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one. Pearl barley is much cheaper than traditional risotto rice and more flavoursome too. This is designed to be a low cost recipe. Once the barley is tender, taste and season to taste with salt and pepper.

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