One-Dish Barley, Wild Rice, and Chicken Pilaf

"This recipe has some of the creamy texture of a risotto but requires far less stirring." -Diana Hubbell, Sudbury, MA

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 27%
  • Fat: 12.4g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2g
  • Protein: 31.6g
  • Carbohydrate: 42.8g
  • Fiber: 7.7g
  • Cholesterol: 68mg
  • Iron: 2.7mg
  • Sodium: 515mg
  • Calcium: 160mg

Ingredients

  • 1/2 cup hot water
  • 1/4 cup dried porcini mushrooms, chopped
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion (about 1 medium)
  • 3 garlic cloves, minced
  • 3/4 cup uncooked pearl barley
  • 1/4 cup wild rice
  • 2 teaspoons chopped fresh thyme
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 cups chopped cooked chicken breast
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Preparation

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