17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

Pearl barley is a good substitution for arborio rice in risotto.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Place chicken breasts in a baking dish and coat with balsamic vinegar.

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  • Bake the chicken breasts in the preheated until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into small pieces. Set aside.

  • In the meantime, bring the water and vegetable stock to a low boil in a saucepan, then turn off the heat. Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Season with salt and pepper, then add mushrooms, cooking until mushrooms are tender. Pour the 1% milk and the evaporated milk into the same saucepan and heat for 2 minutes. Stir in the barley. Reduce the heat to medium and stir in 1 cup of the boiling vegetable broth; continue stirring until the barley has absorbed the liquid and turned creamy. Repeat this process until there is only 1 cup of broth left. Stir in the chicken with the last cup of broth. When finished, the barley should be tender, yet slightly firm, about 45 minutes. Stir in the butter, Parmesan cheese, and Romano cheese before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

447 calories; 14.2 g total fat; 63 mg cholesterol; 530 mg sodium. 50.9 g carbohydrates; 30 g protein; Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/05/2010
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. Read More
(14)

Most helpful critical review

Rating: 2 stars
01/25/2010
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. Read More
(3)
17 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2010
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. Read More
(14)
Rating: 5 stars
11/03/2009
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. Read More
(10)
Rating: 5 stars
03/01/2011
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. Read More
(5)
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Rating: 2 stars
01/25/2010
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. Read More
(3)
Rating: 3 stars
09/17/2009
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. Read More
(3)
Rating: 5 stars
03/11/2013
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. Read More
(2)
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Rating: 5 stars
05/21/2012
Ann thought this was excellent. Read More
(2)
Rating: 4 stars
06/25/2014
This dish is a hearty filling dish that is easy to make vegetarian. The barley is an interesting substitution for rice that lends this towards a winter meal. I followed the directions exactly and it turns out creamy with just the right amount of chew. I'd recommend. Read More
(1)
Rating: 5 stars
11/02/2014
I used Arborio rice instead of the barley also used chicken broth for all of the water and vegetable broth called for in the recipe. I added 1/2 tspn. Basil and omitted the balsamic vinegar when cooking the chicken I simply stir-fried it with the vegetables(sliced thinly length-wise). It was wonderful. I think next time I might add a 1/2 tspn of dried thyme or Rosemary for more flavor. Read More