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Poussin pearl barley risotto with kale
Poussin pearl barley risotto with kale

Before you jump to Poussin pearl barley risotto with kale recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and have to be avoided. At times, if your comfort food is candy or some other junk food, this is very true. Otherwise, comfort foods could be really healthy and good for you. A number of foods actually do raise your mood when you eat them. When you are feeling a little down and are needing an emotional boost, try some of these.

Put together some trail mix of nuts or seeds. Your mood can be improved by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is possible since these foods are high in magnesium which raises your production of serotonin. Serotonin is the “feel good” chemical that directs your brain how you feel at all times. The more of it you have, the better you are going to feel. Not just that but nuts, particularly, are a terrific source of protein.

So you see, you don’t need to eat all that junk food when you are wanting to feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to poussin pearl barley risotto with kale recipe. To make poussin pearl barley risotto with kale you only need 15 ingredients and 5 steps. Here is how you achieve it.

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