Recipe: Perfect 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.

Stir in the kale and parmesan and let season the risotto with salt and pepper. Pearl Barley - Still very nutritious, but lacking the outer hull and bran layers, it takes less time to cook. Quick Cooking Barley - Also nutritious. You can have Poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Poussin pearl barley risotto with kale

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

Make this easy risotto recipe using high fibre pearl barley instead of rice. 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. Part of the series: Kale Obsession.

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..

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. This is our second pearl barley risotto. The first one was made with a peanut butter-barbecue curry base. The onus was on us to show a difference without compromising on the distinction.