- 4
Ingredients
- 1/2 cup hot water
- 1/4 cup dried porcini mushrooms, chopped
- 1 tablespoon olive oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 3/4 cup uncooked pearl barley
- 1/4 cup wild rice
- 2 teaspoons chopped fresh thyme
- 1 can nonfat chicken broth
- 2 cups chopped cooked chicken breast
- 1/2 cup grated fresh Parmesan cheese (2 ounces)
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Preparation
Step 1
1. Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Add barley, rice, and thyme; cook 5 minutes or until lightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender.
3. Stir in chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsley, salt, and pepper.
Yum! Really very easy too. Didn't have porcinis, so just used some button mushrooms (which I added when the chicken was added). Cooked chicken in olive oil with some garlic, s&p to give it some flavor before adding. Used dried thyme and added some sage. Just delicious! Would freeze well too.