This dish is a new take on my Venison Fried Rice from 2014 when I was still eating red meats 4-5 times a week. Times change and now the protein is ground white meat only chicken, and the rice has been replaced with pearl barley for a much lower glycemic index. All in all, this was a surprisingly amazing transformation. The dish is healthy and absolutely packed with a restaurant quality flavor pallet. The roasted pepitas (shelled pumpkin seeds) elevate the dish even more with a touch of crunch that will make you smile.... ENJOY!
Ingredients:
- 1 lb ground chicken
- 1 lge yellow onion
- 2+ cups baby portobello mushrooms
- 1 red bell pepper
- Avocado oil
- 1 tbsp dried parsley
- Salt and fresh ground pepper
- 1 cup pearl barley (45 min version)
- 1/4 cup roasted, salted pepitas
- 1 big bag fresh baby spinach, wilted with just a touch of oil and kosher salt
Preparation:
Start your barley first as it takes 45 minutes to cook. Make sure you rinse it well first.
Roast the pepitas in a small skillet with a dash of avocado oil and salt. Set aside for final garnish.
Cut up onion, mushrooms and pepper to whatever size you
like, sautee in a large pan with a little avocado oil, parsley, s&p and set
aside.
Fry up chicken in same pan with a little more oil. When meat
is cooked, add the peppers, onions & mushrooms. Add cooked barley and mix.
Serve in a ring of wilted spinach and sprinkle with roasted pepitas.
