Best Thai Chicken Barley Risotto Recipes

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.

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 RECIPE

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. Yield: 4 servings (serving size: 1 1/4 cups) CALORIES 434(26% from fat); FAT 12.4g (sat 3.9g,mono 3.7g,poly 3g); PROTEIN 41.6g; CHOLESTEROL 96mg; CALCIUM 65mg; SODIUM 691mg; FIBER 7.8g; IRON 3mg; CARBOHYDRATE 37.4g