I received this recipe and ingredients from Blue Apron to try. Since I’m always looking for a way to try out healthy grains in new recipes, I decided to give it a whirl, with a few modifications.
What You’ll Need
- 2 tsp Garlic, minced
- 1 Bunch Basil
- 1 Tomato
- ½ Bunch Spring Onions
- ½ Pound Romano Beans
- ¾ Cup Barley
- 10 Ounces Ground Chicken
- ¼ Cup Breadcrumbs
- ¼ Cup Grated Parmesan Cheese
- Olive Oil
- Salt & Pepper
Let’s Get Started
Since I’m starting off with mostly raw ingredients, we’re going to need quite a bit of prep.
- First off, heat a small pot of salted water to boiling on high.
- Wash and dry the fresh produce.
- Pick the basil leaves off the stems and discard the stems.
- Medium dice the tomato.
- Cut off and discard the roots of the onions; thinly slice the onions on an angle, separating the white bottoms and green tops.
- Cut off and discard the ends of the Romano beans, then cut the beans into 2-inch pieces.
Romano beans are the green beans’ cousin. Flat, and not as soft–makes these beans perfect for braising.
Next, cook the barley and braise the veggies:
- Add the barley to the pot of boiling water and cook 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Drizzle with olive oil, season with salt and pepper to taste, and stir to combine. Set aside as you continue cooking.
- While the barley cooks, in a separate large pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and white bottoms of the onions and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant.
- Increase the heat to medium-high and stir in the Romano beans, tomato and ½ cup of water. Season with salt and pepper and bring the mixture to a boil. Once boiling, cover and reduce the heat to medium-low. Simmer, stirring occasionally, 22 to 24 minutes, or until the beans are tender.
- Turn off the heat and stir in a drizzle of olive oil, half of the green tops of the onions and half of the basil (roughly chopping the leaves just before adding); season with salt and pepper to taste.
Finally, make the patties:
The original recipe calls for cooking these chicken patties for only 4 – 6 minutes per side on medium heat. Since the inner temperature of the patties did not reach 165 degrees, and I prefer not to die of salmonella, I modified the cooking time. True, the down side is the outer layer of the chicken is not a nice golden brown, but rather, a dark coating. The up side is the patty still remains moist and, most importantly, won’t kill you (this isn’t steak, after all!).
- While the vegetables braise, in a medium bowl, combine the chicken, breadcrumbs, all but a pinch of the Parmesan and the remaining basil (roughly chopping the leaves first). Season with salt and pepper.
- Using your hands, form the mixture into four ½-inch-thick patties. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the chicken patties and cook, covered by the pan’s lid (to preserve moisture and have the chicken cook itself internally), 10 minutes per side, or until browned and cooked through.
Divide the barley between 2 dishes and top with the braised vegetables and chicken patties. Garnish with the remaining green tops of the onions and Parmesan cheese. This recipe yields 2 servings at approximately 540 calories/serving.