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| Barley Risotto With Julienne Chicken And Parmesan Recipe |
Category: Grains / Poultry
Rating:
N/A
Servings: 6
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Ingredients
1 tablespoon olive oil
3/4 cup carrot; diced
2 tablespoon fresh basil; chopped
3/4 cup celery; chopped
3/4 cup green onion; chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb skinless boneless chicken breasts
1/2 lb skinless boneless chicken thighs
1 3/4 cup pearl barley; about 12 ounces
5 cup chicken broth
1/3 cup parsley; chopped
1/4 cup fresh parmesan cheese; grated
Cooking Directions:
Cut chicken meat in 1/4-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
poultry,entreeses,grains
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