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Barley Risotto With Julienne Chicken


Course : Chicken
Serves: 6
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Ingredients:


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

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