Name: Barley Risotto With Julienne Chicken And Parmesan
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 cup diced carrot; 1 thyme sprig; 3/4 cup diced celery; 3/4 cup thinly sliced leek; 1/2 cup finely chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips; 1 3/4 cups uncooked pearl barley (about 12 ounces); 6 cups fat-free chicken broth; 1 cup water; 1/3 cup chopped fresh flat-leaf parsley; 1/4 cup (1 ounce) grated fresh Parmesan cheese

1 tablespoon olive oil

3/4 cup diced carrot

1 thyme sprig

3/4 cup diced celery

3/4 cup thinly sliced leek

1/2 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips

1 3/4 cups uncooked pearl barley (about 12 ounces)

6 cups fat-free chicken broth

1 cup water

1/3 cup chopped fresh flat-leaf parsley

1/4 cup (1 ounce) grated fresh Parmesan cheese

Barley Risotto With Julienne Chicken And Parmesan

How did you like this recipe?