Toasted Barley and Chicken Pilaf

Ingredients

  • 1 ½ cup(s) pearl barley
  • 3 teaspoon(s) olive oil
  • 4 (about 1 pound) skinless, boneless chicken thighs , cut into 1-inch chunks
  • 2 medium carrots, chopped
  • 2 stalk(s) celery, chopped
  • 1 small onion, chopped
  • 1 package(s) (8-ounce) sliced mushrooms
  • + 6 more ingredients
    • 1 can(s) (14- to 14 ½-ounce) chicken broth, (1 ¾ cups)
    • 2 cup(s) water
    • ½ teaspoon(s) dried thyme
    • ¼ teaspoon(s) ground nutmeg
    • Salt and ground black pepper
    • Parsley leaves, for garnish

1. 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. 2. In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 mi...

View full recipe at SpringPad

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