I made this Toasted Barley and Chicken Pilaf tonight for the housemates. The link is to the original recipe; I’m posting my modifications. The original has onions, celery, and mushrooms; mine has just carrots and broccoli. I enjoyed it a lot, and it’s terribly filling. Three of us ate til we’re full, and there’s still at least another bowl of leftovers.
-1.5 cup(s) pearl barley
-3 teaspoon(s) olive oil
-2 large skinless, boneless chicken breasts
-at least two large handfuls of baby carrots, chopped
-a good handful of broccoli, chopped (I used one bunch of “broccoli tenders”)
-1 can(s) (14- to 14 1/2-ounce) chicken broth, (1 3/4 cups)
-2 cup(s) water
-.5 teaspoon(s) dried thyme
-.25 teaspoon(s) ground nutmeg
-Salt and ground black pepper
1. Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl. This weirded me out a little; shouldn’t there be something else in the pan? It worked out okay, though, just keep an eye on it, and stir it, so it doesn’t burn.
2. In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
3. In same skillet, in remaining 1 teaspoon oil, cook carrots, and broccoli over medium heat 15 or so (I should’ve paid more attention!) minutes or until tender-crisp and lightly browned. Don’t worry too much; the later cooking will make them plenty tender.
4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. My skillet was too little to do this, so I transferred it all to a large saucepan, and it turned out fine. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Eat and enjoy.
3 years ago