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Barley Risotto with Julienne Chicken and Parmesan

Kraft Memeber Recipe
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Makes: 9 (one cup) servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 Tbsp. 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 tsp. salt
  • 1/4 tsp. pepper
  • 6 (4-oz.) skinned, boned chicken breast halves, cut into 1/4-inch strips
  • 1 3/4 cups uncooked pearl barley (about 12 oz.)
  • 6 cups fat-free chicken broth
  • 1 cup water
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 oz.) grated fresh parmesan cheese
make it
Heat oil in a Dutch oven over med-high heat. Add carrot and thyme; saute 1 minute. Add celery, leek, and onion; saute 1 minute. Add salt, pepper and chicken; saute 5 minutes. Add barley; saute 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.
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