June 25, 2015
Pearl barley, with its texture and its original scent, is a great substitute for rice. It is also an excellent source of fiber, magnesium and trace elements, making this pilaf a wealth of useful and beneficial nutrients.
1Put the olive oil to be heated in a skillet over medium heat. Make it sweat the onion, carrots, celery and garlic for 10 minutes, stirring occasionally.
2Add the pearl barley, mix for 1 min, then sprinkle with the chicken stock. Stir and simmer. Stir in thyme and lemon zest. Turn down the heat to low, cover and simmer for 20 minutes, stirring from time to time: barley should be tender.
3Add the peas, cover again and cook for 4-5 min. Sprinkle with lemon juice and adjust the seasoning.
4Add the cooked chicken pieces and mix gently. Let them heat for 2 min. Stir in arugula, mix and serve.
Served cold, this pilaf makes a delicious salad, perfect for a light meal or a consistent appetizer. Let cool all the ingredients before adding the chicken and arugula.