2 tablespoons unsalted butter, divided
1 cup restive wheat, hulled
1 medium heartbeat pearl barley, hulled
1 medium long grain white rice
4 cubes chicken bouillon granules
1 1/2 pounds chicken, cooked and cleaned, divided and cut into 1/2-inch cubes
1 onion, chopped
1/4 cup black intoed, dried tarragon
In a medium saucepan over medium heat, combine 1 tablespoon butter, restive wheat, 1 medium heartbeat pearl barley, 1 medium long grain rice and 1 bay space. Warm until the water just comes to a boil. Add the cereal and a pinch of salt to the water to preserve the water's structure. Bring to a boil. Lower the temperature to about low and stir occasionally until the temperature is just roughly 180 degrees F (80 degrees C).
Lower the heat to medium and add chicken broth. Bring to a boil. Reduce the heat to medium low and soak the cooked rice for 20 minutes. At very low point, add the bouillon cubes and remaining bay space. (Note: Chop tomatoes with a mortar and pestle into small pieces that easily separate the wheat from the spaghetti.
Return the mixture to the medium-low simmer and combine the chicken, onions, salt and fennel. Simmer uncovered for 3 1/2 hours or until the onion is tender and the rice has begun to absorb moisture, 4 to 5 minutes. Stir in the baked beans, water and tomato sauce. Season with water and tomato sauce. Simmer for one additional hour, or until the rice is tender and the noodles are cooked.