chicken and barley risotto with edamame

The chicken and barley risotto with edamame recipe prep time: 40 minutes start to fi nish: 5 hours 10 minutes 9 servings (about 1 cup each)

1 1⁄4 lb boneless skinless chicken breasts, cut into 3⁄4-inch cubes
1 1⁄2 cups chopped onions (3 medium)
1 1⁄4 cups uncooked pearl barley
1⁄2 cup shredded carrot
2 medium cloves garlic, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1 cup frozen shelled edamame (green) soybeans, thawed
1⁄2 cup shredded Parmesan cheese

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.

2 Cover; cook on Low heat setting 4 to 5 hours.

3 In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling.

4 Stir thawed edamame and boiling broth into barley mixture in cooker.

5 Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.

Notes and Tips:
For a vegetarian version of this healthpacked recipe, omit the chicken and use vegetable broth instead of the chicken broth. Complete the meal with a colorful salad using a variety of greens of different colors and textures.

chicken and barley risotto with edamame recipe
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