Barley Risotto With Julienne Chicken And Parmesan
| 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
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Nutrition (calculated from recipe ingredients)
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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