Thursday, September 01, 2005

Barley Risotto with Julienne Chicken and Parmesan

Barley Risotto

Source: Cooking Light, January 1996

Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock.

1 tablespoon olive oil
3/4 cup diced carrot
1 thyme sprig
3/4 cup diced celery
3/4 cup thinly sliced leek
1/2 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips
1 3/4 cups uncooked pearl barley (about 12 ounces)
6 cups fat-free chicken broth
1 cup water
1/3 cup chopped fresh flat-leaf parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.

Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.

Yield: 9 servings (serving size: 1 cup)

NUTRITION PER SERVING: CALORIES 281(12% from fat); FAT 3.8g (sat 1.1g,mono 1.7g,poly 0.6g); PROTEIN 27.6g; CHOLESTEROL 46mg; CALCIUM 74mg; SODIUM 362mg; FIBER 6.9g; IRON 2mg; CARBOHYDRATE 33.9g

Chef Joachim Splichal
Cooking Light, JANUARY 1996

I talked about this recipe HERE.

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