One Dish Barley, Wild Rice and Chicken Pilaf

This goes together very easy and even our daughter liked it enough to ask for it as a left over. We substituted dried morels for the procini, but I think any dried mushrooms would work. You could enven try adding some vegetavles sugh as peas or diced carrots, lter in the cooking process so they are still firm. I like the fact that the dish has almost 8 grams of fiber per serving
The recipe comes from the Nov. 2006 issue of Cooking Light. .

Ingredients:

1/2 cup hot water
1/4 cup dried porcini mushrooms, chopped
1 Tblsp olive oil
1 cup finely chopped onion
3 garlic cloves, minced
3/4 cup uncooked pearl barley
1/4 cup wild rice
2 tsp chopped fresh thyme
1 can fat free, low sodium chicken broth
2 cups chopped cooked chicken breast
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper

Combine the hot water and mushrooms; let stand 10 minutes or until the mushrooms are tender. Set aside.

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 slightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender. Stir in the chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsely, salt and pepper.



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last updated 12/17/08 1