Roast Chicken breasts on Barley Risotto

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Roast Chicken with Barley Risotto

When you say Barley to me, I think about people living amongst trees, wearing hemp sacks and singing along with the birds. I also think of dry, chewy and bland grain and how I used to despise it when my dad made it. But after my risotto post on Monday, one of my readers asked if she could try doing the baked risotto thing with Basmati rice. That got me thinking what other grains can be used instead of the normal arborio or carnaroli rice used for Risotto.

Roast Chicken with Barley Risotto

I have heard of people who’ve used barley for risotto before and I thought I would give it a go, even though I really don’t like the stuff. I’ve heard that it is really good for you, a low-gi grain etc. but all of that doesn’t matter to me if I can’t stomach something so I had to come up with a way of making this delicious. Let me just tell you that when I told my husband I was cooking with barley he looked at me, raised his eyebrow and then asked “Isn’t barley used to make beer?” Yes darling, it is, but you can also eat it was my answer and then he shook his head and muttered something under his breath that sounded like “wierdo”.

Anyway, I decided to carry on with my quest and boiled the barley for 20 minutes in unsalted water to soften it and cut down on the actual risotto ‘cooking’ time. When the barley was soft but still ‘al dente’, I fried off some leeks and garlic, and then added the barley, stock and cream like you would if you made a normal risotto. The end result was, surprisingly, incredibly delicious. I fell in love with barley cooked this way and even my husband said it was amazing (who’s the wierdo now?) ! I didn’t think my twins would touch it but they cleaned their plates and asked for more.

Roast Chicken with Barley Risotto

I served the risotto with simply roasted chicken breasts (skin on, bone in) and a simple watercress and rocket salad dressed with a zesty dressing. Just delicious and something I’ll definitely be repeating in the future.

Serves 4

For the barley risotto
1 cup pearl barley (I used the Woolworths one)
4 cups water
2 leeks, washed and finely chopped
2 garlic cloves, finely chopped
500ml (2 cups) chicken stock
125ml (1/2 cup) cream
salt & pepper to taste
for the chicken
4 chicken breasts, on the bone and skin on
juice of 1 lemon
2 tbsp roasting spice (I used NoMu’s roast rub)
1 tsp salt
300ml (1 1/2 cup) chicken stock

  1. To get the risotto going, boil the barley in the water for 20-25 minutes until softened but still chewy in the middle.
  2. Brown the chicken all over and place in a roasting dish. Drizzle over the lemon juice and add the roasting spice and the salt. Pour in the chicken stock and cover with foil. Place in the oven (220°c) and roast for 20-25 minutes until cooked throughout but still moist. Remove from the oven and allow to rest in a warm spot.
  3. Drain the barley once cooked and set aside.
  4. In the same pot you cooked the barley in, fry the leeks and garlic until soft and fragrant and add the barley. Stir to combine and add half of the chicken stock.
  5. Stir the barley and chicken stock together and allow the stock to get absorbed. When the stock has been absorbed, taste the barley. If it still feels too firm for you, add the rest of the stock and repeat.
  6. When the barley is cooked to your liking, add the cream and season with salt and pepper.
  7. Serve the barley with the roasted chicken, it’s pan juices and a side salad.

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Lori

    Sounds too divine!

  • http://pinkpolkadotblog.wordpress.com/ PinkPOlkaDot

    Wow,you are on a Risotto roll!! :) It looks very nice!

  • http://cookingbride.wordpress.com Lisa @ The Cooking Bride

    I found you from Tastespotting – the chicken is what got me to click on the link, but the barley risotto sounds divine once I read the recipe!

    • http://www.simply-delicious-food.com Ally_R

      Lisa : Glad you like it. I think people are put off my barley (as was I) but if you experiment with it a bit, it really turns into something delicious!

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  • Anna

    I have been looking for recipes using whole grains so I was glad to find this and the picture looked so good! I made it yesterday and I have to say it tasted just as good as it looked. This will definitely be a keeper!

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