Simple hearty – soul in a bowl – full of savoury notes and great texture – so good for you – you will love it.
40g dried porcini or shiitake mushrooms
2 Tbsp olive oil
500g chicken thigh fillet, cut into strips
2 onions, halved, sliced
2 garlic cloves, chopped
1 cup (200g)pearl barley
3 cups (750ml) salt-reduced chicken stock
Salt and pepper to season
2 Tbsp chopped flat leaf parsley, to serve
3 cups salad greens, to serve
Cover dried mushrooms in boiling water and soak for 5 mins, until softened.
Meanwhile, heat half the oil in a large pot on high. Cook chicken in batches for 2-3 mins, until browned. Remove from pot and set aside. Heat remaining oil in same pot on medium-high. Cook onion for 3 mins, until softened. Add garlic and cook for 1 min, until fragrant.
Return chicken to the pot. Add barley, stock, porcini and soaking liquid. Bring to the boil on high heat. Reduce heat to low and simmer for 25-30 mins, until barley is tender. Season with salt and pepper to taste. Scatter over parsley, ladle into bowls and serve with salad.
Porcini is a wild mushroom variety used in Italian cooking. Dried porcini are available from Delis and gourmet food shops.
We used Shiitake mushrooms.