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Barley Risotto With Julienne Chicken And Parmesan

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Dutch Grains, Low fat/low, Main dishes, Poultry 6 Servings

INGREDIENTS

1 T Olive oil
3/4 c Carrot, diced
2 T Fresh basil, chopped
3/4 c Celery, chopped
3/4 c Green onion, chopped
1/2 t Salt
1/4 t Pepper
1 lb Skinless boneless chicken
breasts
1/2 lb Skinless boneless chicken
thighs
1 3/4 c Pearl barley, about 12
ounces
5 c Chicken broth
1/3 c Parsley, chopped
1/4 c Fresh Parmesan cheese
grated

INSTRUCTIONS

Cut chicken meat in 1/4-inch strips.  Heat oil in a Dutch oven over
medium-high 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 EAT-L
Digest  by Deborah Kirwan <dkkirwan@CREIGHTON.EDU> on  Dec 22, 1997

A Message from our Provider:

“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 601
Calories From Fat: 166
Total Fat: 18.7g
Cholesterol: 107.2mg
Sodium: 2225.1mg
Potassium: 1001.5mg
Carbohydrates: 55.2g
Fiber: 10.8g
Sugar: 6.4g
Protein: 52.1g


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