A small tribute to a "forgotten" Norwegian ingredient. Inspired by Nils Flatmark, who prefers using barley instead of rice and pasta in his dishes, I have now started using it myself. Barley risotto is made in the same way as traditional risotto, but if you soak the barley overnight, it cooks faster and is actually more nutritious.
Ingredients
- 1 dl pearl barley
- 1 x chicken breast
- ¼ x yellow onion
- 2 x celery stalks
- 1 x carrot
- 1 can chopped tomatoes
- 1 dl heavy cream
- 50 g feta cheese
- ¼ x lemon
Method
- Soak the pearl barley for 3–4 hours or overnight.
- Prepare a marinade with lemon juice, olive oil, soy sauce, a bit of honey, and spices of your choice. Fresh herbs are also great. Place the chicken breast in an ovenproof dish with the marinade, cover, and let it sit for about 1 hour.
- Preheat the oven to 200°C (390°F).
- Pat the chicken breast dry. Heat some oil in a hot skillet, and sear the chicken on all sides until golden brown. Transfer it to an ovenproof dish and bake for 10 minutes. Let the chicken rest for 5 minutes before serving.
- Chop the celery and carrot into small cubes.
- Use the same skillet as you used for the chicken. Add a bit of oil and sauté the chopped onion until soft. Then, add the carrot and celery, and cook for a couple of minutes.
- If you have some white wine, add a splash and bring it to a boil.
- Add the chopped tomatoes and the barley, and bring it to a boil.
- Lower the heat and add the cream, fresh herbs, lemon juice, and a bit of water if needed. Reduce the liquid to the desired consistency, stirring continuously. Serve immediately with sliced chicken, crumbled feta cheese, and chopped chives if you like.
