9 servings (serving size: 1 cup)

Chef Joachim Splichal garnished this dish with additional cooked chicken breast strips, parsley, carrot, celery, red onion, and reduced chicken stock.

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high heat. Add carrot and thyme; sauté 1 minute. Add celery, leek, and onion; sauté 1 minute. Add salt, pepper, and chicken; sauté 5 minutes. Add barley; sauté 1 minute.

Step 2

Add broth and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat; discard thyme sprig. Stir in parsley and cheese.

Patina Restaurant, Hollywood, California

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Ratings & Reviews

bravekatie's Review

September 03, 2009
The dish tasted good enough but isn't anything I will be rushing to make again. It was very easy and pretty healthy, although I was really disappointed with how much sodium ended up being in it. The nutrition facts said only like 200 or 300 mg but even with reduced sodium broth it ended up at like 600 per serving. I will probably sub some water for some of the broth next time but the flavor was already very mild so I may need to find something to pump up the flavor with even less broth...garlic maybe? Maybe some low-sodium bouillon? Due to how easy it was and the fact that it made a LOT (9 servings!) it could possibly become a healthy weekday dinner standard if I'm able to make a few improvements to it. It was my first experience with pearl barley though, and I really liked it a lot (the barley).

Chandraceta's Review

January 07, 2009
I just didn't love the recipe, but I don't really have any specific complaints against it.