Photography: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 1/4 cups)

Instead of using Arborio rice to make risotto, use high-fiber pearl barley instead.  The Thai flavor comes from cilantro, lemongrass, ginger, and red curry paste, and the protein comes from the lean chicken in this satisfying one-dish meal.

How to Make It

Step 1

Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute. Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).

Step 2

Combine juice and next 5 ingredients (juice through curry paste); set aside.

Step 3

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute. Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil. Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.

Ratings & Reviews

hacktrose's Review

August 07, 2013
This recipe is essentially a risotto added to a stir fry with a sweet and spicy Asian sauce on top. Lots of work, but definitely worth the effort. I was nervous about using 2 whole jalapenos (not a big fan of the hot stuff), but the sweetness of the veggies balance out the heat of the peppers. I used a shredded rotisserie chicken and it came our perfect, white and juicy. Too much work for a regular week night, but I would make it again for a special occasion.

LaraKimberly's Review

February 26, 2013

gidget265's Review

January 31, 2013

KTSantiago's Review

May 23, 2012

TmGinnis's Review

April 17, 2011