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.
Ingredients
- Olive oil
- 300 g 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
- 250 g cooked chicken breast chopped or shredded
- A splash of white wine or water
- Fresh dill
- Sea salt and freshly ground black pepper
Instructions
- 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.
Notes
The dish can also be chilled and served cold, as a salad.