I was looking for a recipe that was nutritious and would adequately feed my two teenage sons and husband. I'm a busy teacher, and time is of the essence. This tasty recipe is easily prepared for an evening meal. -Susan Greeley, Morrill, Maine
- 2 broiler/fryer chickens (about 3 pounds each), cut up and skin removed
- 3 tablespoons canola oil
- 2 quarts chicken broth
- 1 cup uncooked brown rice
- 1/2 cup medium pearl barley
- 1 medium onion, chopped
- 2 bay leaves
- 1/2 teaspoon dried basil
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 8 carrots, cut into 1-inch pieces
- 2-1/2 cups frozen cut green beans
- 2 celery ribs, cut into 1-inch pieces
- In an Dutch oven, brown chicken in oil. Remove chicken and set aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay leaves, basil, salt and pepper; bring to a boil. Reduce heat.
- Return chicken to pan; cover and simmer for 45 minutes or until chicken juices run clear.
- Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes or until grains are tender. Discard bay leaves. Yield: 6-8 servings.
Originally published as Chicken and Barley Boiled Dinner in Taste of Home February/March 1995, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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