Lentil & Barley Bowls with Grilled Chicken - Untested

https://www.lentils.org/foodservice/foodservice-recipes/asian-inspired-lentil-rice-bowl/

180 g Du Puy green lentils

150 g Pearled barley

900 g Water, for cooking

20 g Dried shiitake mushrooms

350 g Hot water, for soaking shiitake

180 g Carrots, julienned

150 g Daikon or young white turnip, julienned

150 g Cooked chickpeas

20 g Sesame oil

25 g Sesame seeds

10 g Fresh ginger, finely grated

10–12 g Dried dulse, crumbled

330 g Chicken breast

30 g Tamari

40 g Apple cider

15 g Maple syrup

20 g Apple cider vinegar

40 g Tahini

30–50 g Water, for tahini sauce

1. Soak the shiitake.
2. Put the dried shiitake in 350 g hot water and soak for 20–30 minutes. Lift them out, slice roughly, and reserve the soaking liquid. Strain it if necessary.
3. Cook the lentils and barley.
4. Rinse the lentils and barley. Put them in a pot with the 900 g water and the reserved shiitake soaking liquid. Bring to a boil, then reduce to a gentle simmer. Cook for about 30–35 minutes, until the lentils and barley are tender but not mushy. Drain any excess liquid.
5. Season the grains and lentils.
6. Stir together 40 g apple cider, 15 g maple syrup and 10 g apple cider vinegar. While the lentil-barley mixture is still warm, fold this through. Don't make it wet; we're looking for a lightly sweet, gently acidic seasoning.
7. Cook the vegetables.
8. Heat 20 g sesame oil in a large frying pan over medium-high heat. Add the carrots, daikon/turnip, sliced shiitake, chickpeas, ginger and sesame seeds. Stir-fry for about 4–5 minutes, until everything is hot but the vegetables still have some bite.
9. Make the tahini sauce.
10. Whisk together 40 g tahini, 30 g tamari, 10 g apple cider vinegar and 30–50 g water, adding the water gradually until you have a sauce that drizzles easily. Add a little more tamari or vinegar to taste.
11. Grill the chicken.
12. Cut the chicken into chunks and thread onto 6 skewers. Grill or barbecue until cooked through and nicely browned. Let rest briefly before serving.
13. Assemble.
14. Divide the warm lentil-barley mixture between 6 bowls. Add the vegetables and chickpeas. Sprinkle each bowl with some of the crumbled dulse and serve with a chicken skewer. Drizzle with the tahini sauce.