3 Grains (Rice, Spelt and Barley) with Chicken and Dill
A perfect balance of three cereal varieties, this recipe uses Riso Gallo 3 Grains, Italian Rice, Spelt and Pearl Barley – all with the same cooking time – just 18 minutes. This is a healthier alternative to a traditional risotto dish as it is higher in fibre.
300g Riso Gallo 3 Grains (Rice, Barley & Spelt)
1 white onion, peeled chopped
1 carrot, peeled, finely chopped
1 stick celery, peeled, chopped
1 courgette, chopped
250g cooked chicken breast, chopped or shredded
A splash of white wine or water
Sea salt and freshly ground black pepper
Bring a large pan of salted water to the boil. Tip in the '3 grains' and cook for 18 minutes. If using the pre-cooked 3 Grains 'express' variety, you can skip this step.
In the meantime, place a large frying pan onto a medium heat. Add a tablespoon of olive oil, add the onion and cook for five minutes until translucent. Add the carrots and celery and continue cooking.
Once the vegetables have softened, add the courgette and chicken and cook for a further 5-6 minutes, adding a splash or wine or water to the pan.
Drain the 3 grains, rinse and add them into the pan (or tip in a pre-cooked packet of grains).
Drizzle over a little more olive oil, stir and coat all the grains and season with sea salt and black pepper. Ensure the chicken is piping hot.
Serve, adding a little dill.
The dish can also be chilled and served cold, as a salad.
Recipe by Ren Behan - Author Wild Honey and Rye at http://www.renbehan.com/2017/12/3-grains-rice-spelt-barley-chicken-dill.html