Barley Risotto With Julienne Chicken

Course : Chicken
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 tablespoon olive oil
3/4 cup diced carrot
1 bunch 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
24 ounces skinless boneless chicken breast -- cut 1/4 inch-strips
1 3/4 cups pearl barley -- (about 12 oz)
6 cups fat free chicken broth
1 cup water
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese

Preparation / Directions:

Heat oil in a Dutch oven over medium high heat. Add carrot and thyme; saut‚ 1 minute. Add celery, leek, and onion; saut‚ 1 minute. Add salt, pepper, and chicken; saut‚ 5 minutes. Add barley; saut‚ 1 minute. Add broth and water; bring to a boil. Cover, reduce heat and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese. Garnish with additional parsley and red onion.


Nutritional Information:

381 Calories (kcal); 5g Total Fat; (12% calories from fat); 34g Protein; 49g Carbohydrate; 68mg Cholesterol; 341mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes