Chicken and barley boiled dinner
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Chicken -- cut up & skinned |
| Broiler/fryer about 3 pound | ||
| Each | ||
| 3 | tablespoons | Cooking oil |
| 2 | quarts | Chicken broth |
| 1 | cup | Brown rice -- uncooked |
| ½ | cup | Barley, pearled |
| 1 | medium | Chopped onion |
| 2 | eaches | Bay leaves |
| ½ | teaspoon | Dried basil |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| 8 | eaches | Carrots -- cut 1 in. pieces |
| 2½ | cup | Frozen green beans -- cut |
| ¼ | In strips | |
| 2 | eaches | Celery ribs -- cut 1 in. |
| Pieces | ||
Directions
In a 8 qt. kettle or dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil.
reduce heat. Return chicken to pan; cover and simmer for 45 min or until the chicken and grains are tender. Remove bay leaves before serving. Yield: 12 servings.
Recipe By : Taste Of Home