Title: Barley Risotto with Julienne Chicken and Parmesan
Categories: Grains, Low fat/low, Main dishes, Poultry
Yield: 6 Servings
1 tb Olive oil
3/4 c Carrot; diced
2 tb Fresh basil; chopped
3/4 c Celery; chopped
3/4 c Green onion; chopped
1/2 ts Salt
1/4 ts Pepper
1 lb Skinless boneless chicken
1/2 lb Skinless boneless chicken
1 3/4 c Pearl barley; about 12
5 c Chicken broth
1/3 c Parsley; chopped
1/4 c Fresh Parmesan cheese;
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
Posted to EAT-L Digest by Deborah Kirwan on Dec