Ingredients
600 g chicken fillet
250 g Barley porridge400 g fresh beetroot
60 g Vegetable Natur pasta leek 20 g Vegeta Natur garlic pasta 0.5 g Ground black pepperBy taste, salt
20 ml balsamic vinegar
40 g butter
50 ml olive oil
Preparation steps
Weight for 4 portions – 1.6 kg
Cook the barley for 30 minutes in salted water with the addition of bay leaves, and cut the chicken breast and beetroot into cubes.
In heated oil, add the chicken, season with Vegeta, and sauté for about 2 minutes. Then add the beetroot, balsamic vinegar, onion and garlic paste, pour in water, and simmer for 10 minutes.
Add the drained barley and cook until tender, adding water or broth as needed. Finally, add parsley and pepper, stir in the butter, and serve.
Tip
The dish can be vegan if we double the beets and remove the chicken. We can replace the barley with arborio rice and make a risotto.