Chargrilled chicken with rocket & lemon pearl barley

Ingredients (serves 4)

• 220g (1 cup) pearl barley
• 500ml (2 cups) salt-reduced chicken stock
• 250ml (1 cup) water
• 2 tsp olive oil
• 1 white onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbs finely grated lemon rind
• 160ml (2/3 cup) white wine
• 2 tbs fresh lemon juice
• 1 bunch rocket, ends trimmed, washed, dried, leaves shredded
• 20g (1/4 cup) finely grated parmesan
• 2 single chicken breast fillets
• Olive oil, extra, to brush
• Lemon wedges, to serve

Method

1. Place the barley in a bowl. Cover with water. Set aside overnight to soak. Drain.
2. Bring the stock and water just to the boil in a saucepan. Reduce heat to low and hold at a gentle simmer. Heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring for 1 minute.
3. Stir in the barley and lemon rind. Add the wine and stir until reduced by half.
4. Add a ladleful (about 125ml / 1/2 cup) of the simmering stock and stir constantly until the liquid is completely absorbed. Continue to add stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-25 minutes or until barley is tender. Remove from heat. Stir in the lemon juice, rocket and parmesan. Cover and set aside for 5 minutes.
5. Meanwhile, heat a chargrill on medium-high. Lightly brush both sides of the chicken with oil. Cook on grill for 5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.
6. Divide the barley mixture among serving plates. Top with chicken. Season with pepper. Serve with lemon wedges.

Notes

• With a twist: Chargrilled lamb with rocket & lemon pearl barley: Replace chicken with 2 (about 220g each) lamb eye of loin (backstraps). In step 5, cook on medium-high for 4-5 mins each side for medium or until cooked to your liking.

Source

Good Taste – September 2007, Page 47
Recipe by Chrissy Freer

Nutritional information

This information is per serve.