Recipe by Cami
"Pearl barley is a good substitution for arborio rice in risotto."
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skinless, boneless chicken breast halves
3 1/2 cups
1 1/2 cups
salt and pepper to taste
1 1/2 cups
sliced fresh mushrooms
fat-free evaporated milk
grated Parmesan cheese
grated Romano cheese
Excellent! Very rich. I only had skim/fat free mik, which worked fine. I will cut the romano cheese down to about 1/8-1/4 cup next time I make it. While it is delicious, it's worth noting that this dish (like regular risotto) is very labor intensive--you are standing at the stove stirring nonstop for about an hour.
Nobody in my family enjoyed this meal. I made exactly as is but it had an odd flavor. I typically love barley but this wasn't good.
I thought this tasted great. I did make one small change, i cubed the chicken and cooked it in a tsp of the olive oil, then added just 1 tbsp balsamic vinegar (instead of 2) at the end of cooking to glaze the chicken, then set it aside. Then I continued the recipe in the same pot.
I did a little tweaking - poached the chicken. Didn't use water - it has no flavor - used stock & wine. Needed more liquid/time to get the barley cooked. See my custom version for notes.
Never had barley before in my life. It was good but had a strange taste and texture. I recommend adding some seasonings of your own because it was kind of bland. My dad used hot sauce and said it made it 10 times better.
Ann thought this was excellent.
I chose this recipe to use a left-over roasted chicken breast. I also used my homemade chicken broth instead of the vegetable broth just as a personal preference. We thought this was a great dish. This is not the quickest dish to make, but certainly it is very healthy and filling.
It was good.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Chicken Barley Risotto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 447
** Calories from Fat: 128
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