Summer Toasted Barley and Chicken Pilaf Recipe

Entry #1462, August 13, 2012

Summer is the perfect time to think of light and nutritious meal that don’t require a lot time slaving in a hot kitchen! With this Toasted Barley Chicken Pilaf recipe served for dinner, you will definitely find a delicious reason to invite family friends over for a last-minute summer get-together!

The addition of barley gives a healthy dose of a heart-friendly grain with the nutty flavor. This will surely provide you a healthy and sumptuous meal, and leave you with leftovers for a yummy lunch at work! Thank you Delish for this great recipe.

Create a healthy summer meal with toasted barley & chicken

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Ingredients

• 1 1/2 cup(s) pearl barley
• 3 teaspoon(s) olive oil
• 4  (about 1 pound) skinless, boneless chicken thighs , cut into 1-inch chunks
• 2 medium carrots, chopped
• 2 stalk(s) celery, chopped
• 1 small onion, chopped
• 1 package(s) (8-ounce) sliced mushrooms
• 1 can(s) (14- to 14 1/2-ounce) chicken broth, (1 3/4 cups)
• 2 cup(s) water
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) ground nutmeg
• Salt and ground black pepper
• Parsley leaves, for garnish

Create this delicious barley meal and substitute fish for chicken too!

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Directions

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.
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, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 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. Serve pilaf garnished with parsley leaves.

One advantage of this meal is that it is so simple to prepare yet very satisfying meal. You can have green salad as a side dish and you are good to have a great dinner!

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