850ml (11/2 pints) hot chicken stock made with 1 cube
1 tbsp low fat spread
250g (9oz) chestnut mushrooms, thickly sliced
165g (53/4 oz) dark and white chicken meat (1/4 of the roast chicken from the previous recipe), chopped roughly
1/2 x 25g pack fresh flat leaf parsley, chopped
30g (11/4 oz) Parmesan shavings
Method
Place the dried mushrooms in a small bowl and cover with hot water. Set aside for 15–20 minutes to soften.
Heat a flameproof casserole dish and mist with low fat spray. Add the onion and celery and sauté for 5 minutes until softened. Add the pearl barley and cook, stirring, for 1minute more, then add a ladleful of the stock. Wait until the liquid has been absorbed, then add another ladleful, and so on until all the stock is used up and the barley is tender but still with a bit of bite to the centre – this should take about 40 minutes.
Meanwhile, heat a sauté pan and add the low fat spread. Squeeze the moisture from the dried mushrooms, reserving the liquid, and chop roughly, then add to the pan with the fresh mushrooms and some seasoning. Cook until softened and juicy, misting with low fat spray if it starts to stick.
Stir the mushrooms, chicken and parsley into the cooked barley, along with the reserved mushroom liquid. Stir and heat through for a couple of minutes, then divide between 4 plates and serve, topped with the Parmesan.
