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Receta Barley Risotto With Julienne Chicken And Parmesan
by Global Cookbook

Barley Risotto With Julienne Chicken And Parmesan
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 3/4 c. Carrot, diced
  • 2 Tbsp. Fresh basil, minced
  • 3/4 c. Celery, minced
  • 3/4 c. Green onion, minced
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 lb Skinless boneless chicken breasts
  • 1/2 lb Skinless boneless chicken thighs
  • 1 3/4 c. Pearl barley, about 12 ounces
  • 5 c. Chicken broth
  • 1/3 c. Parsley, minced
  • 1/4 c. Fresh Parmesan cheese, grated

Direcciones

  1. Cut chicken meat in 1/4-inch strips.
  2. Heat oil in a Dutch oven over medium-high heat. Add in carrot and basil; saute/fry 1 minute. Add in celery, green onion and onion; saute/fry 1 minute. Add in salt, pepper, and chicken; saute/fry 5 min. Add in barley; saute/fry 1 minute.
  3. Add in broth; bring to a boil. Cover, reduce heat, and simmer 40 min.
  4. Remove from heat. Stir in parsley and cheese.