WEEKDAYS 1e|12c|p

Diane Henderiks' Chicken & Veggie Barley 'Risotto'

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Recipe Courtesy Diane Henderiks
skill level
Easy
time
30-60min
servings
1
cost
$
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ingredients
  • 1 tablespoon olive oil1 cup zucchini
  • diced and peeled1 cup red bell pepper
  • diced1 thyme sprig or 1 teaspoon dried thyme1 1/2 cup carrot
  • grated3/4 cup celery
  • diced3/4 cup onion
  • thinly sliced1/2 cup onion
  • finely chopped 1/2 teaspoon kosher salt Black pepper
  • freshly grated4 skinless and boneless chicken breasts
  • cut into 1/4 inch strips1 3/4 cup pearl barley
  • uncooked 6 cups low sodium chicken or veggie broth1 cup water1/2 cup fresh flat-leaf parsley
  • chopped 2 teaspoons ground red pepper1/2 cup fresh Parmesan cheese
  • grated
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 tablespoon olive oil
    Heat oil in a large pot over medium-high heat.
  • 2
    1 cup zucchini, diced and peeled
    1 cup red bell pepper, diced
    1 thyme sprig or 1 teaspoon dried thyme
    Add zucchini, red pepper and thyme. Saute for 1 minute.
  • 3
    1 1/2 cup carrot, grated
    3/4 cup celery, diced
    1/2 cup onion, finely chopped
    Add carrot, celery and onion. Saute for 3 minutes.
  • 4
    1/2 teaspoon kosher salt
    Black pepper, freshly grated
    4 skinless and boneless chicken breasts, cut into 1/4 inch strips
    Add salt, pepper and chicken. Saute for 5 minutes.
  • 5
    1 3/4 cup pearl barley, uncooked
    Add barley and saute 1 minute.
  • 6
    6 cups low sodium chicken or veggie broth
    1 cup water
    Add broth and water. Bring to a boil. Cover, reduce heat, and simmer for about 40 minutes. Add more broth as necessary.
  • 7
    1/2 cup fresh flat-leaf parsley, chopped
    2 teaspoons ground red pepper
    1/2 cup fresh Parmesan cheese, grated
    Remove from heat. Discard thyme sprig. Stir in parsley, ground red pepper and cheese.
 
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