Ingredients
1.5 cups pearl barley
3 tsp olive oil
1 pound boneless chicken cut into 1 inch chunks
2 medium carrots, chopped
2 stalks celery, chopped
1 small onion, chopped,
1 package mushrooms
1.75 cups chicken broth
2 cups water
1/2 tsp dried thyme
1/4 tsp ground nutmeg
salt and pepper
Preparation
Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.
