mushroom-barley "risotto"

Makes 4 - 2 cup servings

Bridget

ingredients

4 teaspoons canola oil
1/2 pound skinless, boneless chicken breast, cut int 1/2-inch cubes
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
5 cups low-sodium chicken broth
1 1/4 cups pearl barley
3/4 ounce dried porcini or other wild mushrooms
one 4-ounce package (about 2 cups) fresh wild mushroom assortment, roughly chopped
2 teaspoons low-sodium soy sauce
1/4 cup freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
1/4 cup minced fresh flat-leaf parsley

1
Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook on all sides until almost cooked through, 4 to 5 minutes. Transfer the chicken to a small bowl.
2
Heat the remaining 2 teaspoons oil. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 5 minutes. Add the garlic and cook another 1 minute. Add the broth, barley, porcini, fresh mushrooms, and soy sauce and bring to a boil. Reduce the heat to a simmer, cover and cook until most of the liquid is absorbed and mixture is thickened, 40 to 45 minutes. In the last 2 minutes of cooking, sir in the cheese and season with salt and pepper. Ladle into bowls, garnish with parsley, and serve.

Source: Bridget