England & Great Britain Rugby Sevens captain Tom Mitchell came down to the studio to talk about his training, nutrition & serve up one of his favourite recovery meals: Pearl Barley Risotto with Chicken & Chorizo…
“This meal is a great, healthy dinner option, it’s also nice comfort food (ideal now we’re headed into winter in the UK). It’s also a really simple, and quick meal to make, and it is really filling.
Pop the pearl barley in the water, it takes about 40 minutes of simmering before its ready.
Next, start chopping up all the key ingredients, like the chicken, onion, garlic & chorizo… doesn’t matter how you chop it up, call it “rustic” if you’ve got more of a hack & slash style. Add it all (except the chorizo) into a pan, with a little oil (once the oil is hot) – I tend to use coconut oil, but whatever is in the kitchen is fine. Keep stirring all the ingredients, so they don’t burn… once cooked, add the chorizo in as it doesn’t take too long to cook… and is just adds a lovely colour to the dish.
Dice some cherry tomatoes, and pop them in for the final 2-3 minutes of cooking just so they soften and get a little heat in them. Also add some pepper too, I love pepper so usually chuck a lot in, but only add as much as you like, or you could absolutely add some chilli if that’s what you like.
Next… pearl barley, once it is cooked can be added to the pan… stir & fold it all in… add yogurt, stir, and serve…”
Find us on Instagram & Twitter for more pics & videos:
Copyright D Woodall 2017