Toasted Barley and Chicken Pilaf

When barley is added to the mix, comfort food gets a dose of heart-healthy whole grain, as well as a toasty, nutty flavor. Serve this one-pot meal with a simple green salad and, voila, dinner is done. DELISH

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 1 1⁄2 cups pearl barley
• 3  teaspoons olive oil
• 4  boneless skinless chicken thighs
• 2  medium carrots
• 2  stalks celery
• 1  small onion
• 6 -8  mushrooms, sliced
• 1 (14 1/2ounce) can chicken broth
• 2  cups water
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
•  garnish with fresh parsley leaves

Directions

1. Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to a large bowl.
2. In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
3. In same skillet, in remaining 1 teaspoon, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, salt and pepper. Heat to biol over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.