Thursday, November 10, 2011

Whole Grain Goodness

Mike and I love whole grains like barley and bulgur and I like finding new recipes with these ingredients. This recipe from Good Housekeeping is a one dish meal with chicken, barley and vegetables. Here's the link

Toasted Barley and Chicken Pilaf

 1 1/2 cups pearl barley
3 teaspoons extra virgin olive oil
4 skinless, boneless chicken thighs, cut into 1 inch chunks
2 medium carrots, chopped
2 stalks celery, chopped
1 small red onion, chopped
~1/2 pound mushrooms, sliced
2 cups chicken broth
1 teaspoon dried thyme
~1/4 teaspoon freshly ground nutmeg
kosher salt and freshly ground black pepper to taste

Heat deep nonstick saute pan over medium-high heat until hot. Add barley and cook ~5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

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.

In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat ~7 minutes. Stir in mushrooms and cook about 2 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.

Return chicken and barley to skillet; stir in broth, thyme, nutmeg,  kosher salt, and 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.

This was a heart warming dish and hit the spot. Enjoy! 

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