Recipe - Barley Risotto With Julienne Chicken And Parmesan

1 tablespoon Olive oil
Three fourths cup Carrot; minced
2 tablespoon Fresh basil; chopped
Three fourths cup Celery; chopped
Three fourths cup Green onion; chopped
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Skinless boneless chicken
breasts
One half pound Skinless boneless chicken
thighs
1 Three fourths cup Pearl barley; about 12
ounces
5 cup Chicken broth
1/3 cup Parsley; chopped
One fourth cup Fresh Parmesan cheese;
grated

Cut chicken meat in 1/4inch strips.

Heat oil in a Dutch oven over mediumhigh 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 EATL Digest by Deborah Kirwan dkkirwan@CREIGHTON.EDU on Dec
22, 1997