Barley Risotto with Julienne Chicken and Parmesan
- 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
- -breasts
- 1/2 lb Skinless boneless chicken
- -thighs
- 1 3/4 c Pearl barley; about 12
- -ounces
- 5 c Chicken broth
- 1/3 c Parsley; chopped
- 1/4 c Fresh Parmesan cheese;
- -grated
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
22, 1997
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
22, 1997
