Preparation and cooking time 50 minutes
11/2 cups (300g) pearl barley
1 tablespoon olive oil
1 red onion, thinly sliced
2 sweet corn, cobs removed
3 (330g) chicken thigh fillets, shredded
1.5 litres chicken stock
1/2 teaspoon dried tarragon leaves
1 bunch silverbeet, shredded
Flat-leaf parsley leaves, roughly chopped, to serve
1 Place pearl barley in a saucepan of cold water. Bring to the boil and simmer for 35 to 40 minutes or until tender. Drain well.
2 While the pearl barley is simmering, heat olive oil in a large deep frying pan stockpot. Add onion and corn and cook for five minutes or until soft. Add chicken and cook for a minute or two until coloured.
3 Add chicken stock, dried tarragon leaves and silverbeet, bring to the boil and simmer until the silver beet has wilted. Add drained pearl barley, season to taste with salt and pepper and simmer for two minutes.
4 Serve sprinkled with roughly chopped flat-leaf parsley.
Lentils can be substituted for the pearl barley. Cook according to directions on the packet.