Roast chicken, 1 pint chicken stock, 1/2 cup spelt, 1/2 cup quinoa, 1/2 cup wild rice.
My beloved yet insane husband is doing Tough Mudder this week (please sponsor him!), and it is up to me to pump him full of protein, lest his muscles fail him and he die.
No pressure then! This salad, using leftover roast chicken and some of the stock made from the carcass has had him salivating at lunch time and is perfect picnic fodder too!
1) Spelt takes the longest to cook at 50 minutes. Soak it in cold water for 5 minutes, drain, then add it to the pan of chicken stock, stir through and leave to simmer.
2) Wild rice takes 30 minutes, so after 20 minutes add to the spelt and stir through.
3) Quinoa takes just 15 minutes, so add to the pan 15 minutes after the wild rice, stir through and leave to cook.
4) If you'd like to serve this hot, drain away any excess stock (though after the best part of an hour it should all have been absorbed or evaporated!), stir through the leftover chicken, season and serve. Otherwise allow the grains to cool before adding the chicken.