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.
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