Yield
4 servings (serving size: 1 cup)

How to Make It

Step 1

Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.

Step 2

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

Step 3

Wine note: Chicken breast does not always demand white wine, especially when it's accompanied by porcini mushrooms and wild rice. Serve an easy-drinking wine, like Trapiche Pinot Noir 2005 ($7) from Argentina. The straightforward raspberry and cherry fruit of this wine marry well with the earthy porcini and nutty rice without overpowering the white meat. -Jeffery Lindenmuth

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