Barley risotto with julienne chicken and parmesan
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | cup | Carrot; diced |
| 2 | tablespoons | Fresh basil; chopped |
| ¾ | cup | Celery; chopped |
| ¾ | cup | Green onion; chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Skinless boneless chicken breasts |
| ½ | pounds | Skinless boneless chicken thighs |
| 1¾ | cup | Pearl barley; about 12 ounces |
| 5 | cups | Chicken broth |
| ⅓ | cup | Parsley; chopped |
| ¼ | cup | Fresh Parmesan cheese; grated |
Directions
Cut chicken meat in ¼-inch strips.
Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.
Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes.
Remove from heat. Stir in parsley and cheese.
Recipe by: Cooking Light
Posted to EAT-L Digest by Deborah Kirwan <dkkirwan@...> on Dec 22, 1997