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

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