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Chicken Barley Pilaf
2 cups pearl barley
1 lb boneless chicken breasts, cut into bite size pieces
1 cup sliced mushrooms
6 stalks celery, sliced
2 medium carrots, sliced
1 medium leek, sliced (white part and some of the greens)
3 tsp. cooking oil
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Salt and black pepper, to taste
2 cups water
Rinse and soak the barley for 20 - 30 minutes and drain.
Heat a saucepan over medium heat until hot. Add the barley and cook for 5 or 6 minutes until lightly toasted. Remove from the pan and set aside.
Cut the chicken into bite sized pieces, season with cinnamon, nutmeg, salt and pepper and cook them in 2 tsp. of oil. Remove the chicken from the pan and set aside.
Add 1 tsp. of oil to the saucepan and stir fry the leek, carrots and celery for a few minutes.
Stir in the mushrooms and cook until the vegetables are tender.
Return the chicken and toasted barley, add water, salt (to taste). Bring to a boil, lower the heat and cook until the barley is tender.