Chicken and Vegetable Barley-otto

Cook Time55 minutes

8 Servings
 


Perfect for the freezer stash, this chicken and vegetable barley-otto. It's like a risotto but made with pearl barley is one of our favourite winter warmers.

Recipe by Martyna Angell @wholesomecook

INGREDIENTS

  • 1 Small Fennel bulb
  • 1 Onion
  • 1 Carrot
  • 1 Parsnip
  • 2 Celery Sticks
  • 1/2 Small Cauliflower
  • Water
  • 2 Tbsp Organic Chicken Bone Broth*
  • 1 1/2 Cup Organic Pearled Barley*
  • 3 Organic chicken Drumsticks
  • Dill To serve

METHOD

  • 1. Finely dice fennel and peeled onion, carrot, peeled parsnip and celery sticks. Cut cauliflower into florets.
  • 2. Heat oil in a large pot over medium heat and sauté onion and fennel for 2 minutes until translucent. Add diced carrot, celery and cook, stirring for a minute.
  • 3. Add 2 litres water, organic bone broth powder and cauliflower florets. Bring to a simmer and add the pearl barley and chicken drumsticks.
  • 4. Bring to the boil, then cover with a lid, reduce heat to a simmer and cook, occasionally stirring for 35 minutes or until the barley is cooked, and absorb most of the stock
  • 5. Take the meat off the drumsticks, shred and add back to the pot. Serve with a sprinkle of dill.
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