150g uncooked barley
250g raw chicken, diced
130g carrots, chopped
100g celery, sliced
3–4 Tbs olive oil
1 Tbs lemon juice
Sea salt and pepper
Dill, to garnish
Heat 2 tablespoons oil in pan over medium-high heat. Add chicken and cook until lightly brown, remove to a plate. Add barley and toast for 1 minute. Add remaining oil, carrots and celery and cook for 2–3 minutes.
Add 900mL water and reserved chicken with juices. Bring to the boil, then simmer for 30–35 minutes until barley and vegetables are tender. Stir in dill and lemon juice. Garnish with dill and season.
Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books
Photo Credits: Grain Bowls by Anna Shillinglaw Hampton, published by Hardie Grant Books
