Barley With Chicken and Parmesan Cheese - Canyon Ranch Resort
2
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Adapted from Bon Appetit, July 1993.
- Ready In:
- 1hr
- Serves:
- Units:
2
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ingredients
- 5 cups water
- 1 cup pearl barley
- 1 lb boneless skinless chicken breast
- fresh ground black pepper
- Italian herb seasoning
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup chopped leeks (white and pale green parts only) or 1 cup green onion
- 1 1⁄2 tablespoons chopped onions (optional)
- 1⁄2 cup chopped fresh parsley
- 1⁄4 cup chicken stock or 1/4 cup canned chicken broth
- 1⁄2 cup freshly grated parmesan cheese, divided
directions
- Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
- Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
- Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
- Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.
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@swissms
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I used this recipe as a base -- used WAY more of each of the veggies. I didn't feel like baking the chicken before hand, so I cut it up and cooked in oil and butter combo WITH the veggies. Used a spice - Ukranian blend - from my local spice shop and should have used more... The flavors as written are quite "light' indeed. After the Barley cooked, added the parm and parsley, and barley to the veggies / chicken mix. Husband liked it and said it was one of the better lower calorie dinners we've had.... It was like a barley / chicken / veg risotto.2Reply
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A nice dish with very light flavors. Made as written, used a good quality parmesan and would recommend anyone making this do the same. Think this dish would benefit from a small dash of pepper and a splash of lemon juice. DH's input was that it was a chicken stew with out the sauce. Thanks so much for the post.Reply
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Adapted from Bon Appetit, July 1993.
