Barley Risotto and Julienne Chicken and Parmesan
Makes 9 servings

Ingredients:

1 tablespoon olive oil
¾ cup diced carrot
1 thyme sprig
¾ cup diced celery
¾ cup thinly sliced leek
½ cup finely chopped onion
½ teaspoon salt
¼ teaspoon pepper
6 (4-ounce) skinned, boned chicken breast halves, cut into ¼ inch strips
1 ¾ cups uncooked pearl barley (about 12 ounces)
6 cups fat-free chicken broth
1 cup water
1/3 cup chopped fresh flat-leaf parsley
¼ cup (1 ounce) grated fresh parmesan cheese

Instructions:

1. Heat oil in a Dutch oven over medium-high heat
   
   
2. Add carrot and thyme; sauté 5 minutes
   
   
3. Add barley; sauté 1 minute
   
   
4. Add salt, pepper, and chicken; sauté 5 minutes
   
   
5. Add barley; sauté 1 minute
   
   
6. Add broth and water; bring to a boil
   
   
7. Cover, reduce heat, and simmer 40 minutes
   
   
8. Remove from heat; discard thyme sprig
   
   Stir in parsley and cheese
   
   Courtesy of "Cooking Light"