Wednesday, January 29, 2014

Chicken and Barley Stew

I love using whole grains as often as possible.  They add so much nutrition and are full of fiber.  They are inexpensive.  They are also great tasting!

Barley is one of my favorite grains.  Most of the barley grown in the United States is used in beer and other malt beverages.   As it turns out, I like it that way too!

Today I invented a stew to use some barley.  I browned 4 Cubanelle peppers, that had been slivered in a tablespoon of olive oil.  I added a medium onion also slivered.  After they had softened I added 3 cloves of garlic that had been minced.  I put a cup of pearl barley in the bottom of my rice cooker and poured the skillet of peppers and onions in over the barley.  I stirred to mix and coat the barley grains with the olive oil.  I crumbled a handful of dried porcini mushrooms on top of the mixture.

I browned 4 chicken thighs in a skillet and then laid them on top of the mixture in the rice cooker.  Then I added 2 cups of water and put the rice cooker on the white rice setting.  It is bubbling and steaming away.  I can't wait to taste it.

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