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Barley Risotto With Julienne Chicken And Parmesan

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Ingredients
  Olive oil 1 Tablespoon
  Diced carrot 3⁄4 Cup (12 tbs)
  Sprig thyme 1
  Diced celery 3⁄4 Cup (12 tbs)
  Sliced leek 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless skinless chicken breast halves 24 Ounce, cut into 1/4-inch strips
  Pearl barley 12 Ounce, uncooked
  Fat free chicken broth 6 Cup (96 tbs)
  Water 1 Cup (16 tbs)
  Chopped flat leaf parsley 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Heat oil in a Dutch oven over medium-high heat until hot.
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.
Stir in parsley and cheese.

Recipe Summary

Method: 
Boiled
Ingredient: 
Chicken
Cook Time: 
25 Minutes

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4.116665
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1643 Calories from Fat 310

% Daily Value*

Total Fat 35 g53.7%

Saturated Fat 9.9 g49.4%

Trans Fat 0.2 g

Cholesterol 422.1 mg140.7%

Sodium 5687.8 mg237%

Total Carbohydrates 135 g44.8%

Dietary Fiber 20.4 g81.7%

Sugars 20.1 g

Protein 187 g374.2%

Vitamin A 416.7% Vitamin C 89.2%

Calcium 57.5% Iron 47.1%

*Based on a 2000 Calorie diet

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Barley Risotto With Julienne Chicken And Parmesan Recipe