Recipe: Yum-Yum Poussin pearl barley risotto with kale

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Eating healthy foods can make all the difference in the way you feel. We are likely to feel way less gross when we increase our intake of nutritious foods and decrease our consumption of junk foods. Eating more vegetables helps you feel better than eating a portion of pizza. Deciding on healthier food choices can be difficult when it's snack time. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. There's nothing like one of these healthy foods when you really need an energy-boosting snack food.

Certain foods made from whole grains are excellent for a quick snack. A mid-morning snack of whole grain bread along with some protein will keep you until it's time for lunch break. When you need a fast snack on your way out the door, don't forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain alternatives.

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We hope you got insight from reading it, now let's go back to poussin pearl barley risotto with kale recipe. You can have poussin pearl barley risotto with kale using 15 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Poussin pearl barley risotto with kale:

1. You need 1 of Poussin.
2. Get 125 ml of pearl barley.
3. Take 100 g of shredded kale.
4. Get 75 ml of white wine.
5. Get 75 ml of olive oil.
6. Get 40 g of butter.
7. Get 6 of sage leaves.
8. You need 1 of lemon.
9. Use 500 ml of ready made chicken stock.
10. Get of Asparagus.
11. Get of Poussin stock.
12. Prepare 1 of Celery (cut in half).
13. Get 1 of leek top (sliced).
14. Provide 1 of carrot (cur in half).
15. Prepare Sprig of thyme and tarragon.

Steps to make Poussin pearl barley risotto with kale:

1. Debone poussin ensuring skin remains in place on chicken pieces.
2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..
3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..
4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..
5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

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