Thai Chicken Barley Risotto Recipes

BARLEY, CHICKEN & MUSHROOM RISOTTO

Steps:

• In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
• Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

BARLEY RISOTTO

Steps:

• in olive oil, saute onion and garlic until softened.
• add mushrooms, cook until browning.
• add barley and cook for 5 minutes until lightly toasted.
• add white wine, add 3 c stock, tomato, salt& pepper.
• bring to boil, cover and simmer 25 minutes, stirring occasionally.
• add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.

THAI CHICKEN BARLEY RISOTTO

Steps:

• Heat 1 1/2 teaspoons oil in a medium saucepan over medium-high heat. Add 1/2 cup onions and 1 tablespoon garlic; sauté 1 minute.
• Stir in barley, 1/4 cup cilantro, salt, black pepper, 1/2 cup broth, and jalapeños; bring to a boil.
• Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 15 minutes).
• Combine juice and next 5 ingredients (juice through curry paste); set aside.
• Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add 1 cup onions, 1 tablespoon garlic, lemongrass, and ginger; sauté 1 minute.
• Add chicken, bell pepper, and peas; sauté 2 minutes. Stir in barley mixture, juice mixture, and milk; bring to a boil.
• Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. Stir in 1/4 cup cilantro. Sprinkle each serving with 1 teaspoon nuts.

THAI CHICKEN BARLEY RISOTTO

Steps:

• Heat 1 1/2 tsp oil in medium sauce pan over medium-high heat, add 1/2 cup onions and 1 tbsp garlice and saute 1 minute.
• Stir in barley, 1/4 cup cilantro, salt and pepper, 1/2 cup broth and jalapenos, bring to boil. Cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
• Add remaining broth, 1/2 cup at a time, stirring until each portion is absorbed (about 15 minutes).
• Place chicken in large skillet and fill with water to cover. Place over medium-high heat to boil, then reduce heat to simmer until chicken is fully cooked. Remove chicken, cool, and shred.
• Combine lime juice and next 5 ingredients, set aside.
• Heat 1 1/2 tsp oil in large skillet over medium-high heat. Add 1 cup onions, 1 tbsp garlic, lemongrass and ginger. Saute 1 minute.
• Add chicken, red pepper, and peas, saute 2 minutes.
• Add barley mixture, juice mixture and coconut milk, bring to a boil. Reduce heat and summer 5 minutes.
• Stir in cilantro, and serve with peanute sprinkled on top.