Barley Risotto with Julienne Chicken and Parmesan

Title:
Barley Risotto with Julienne Chicken and Parmesan

Yield:
6 Servings

Categories:
Grains,
Low
fat/low,
Main
Dishes,
Poultry




Ingredients:





     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