as posted by cat lover in the September 2005 WFD? thread
Mushroom Barley Chicken
1 tablespoon olive oil
2 pounds chicken breasts, skinless
2 cups sliced mushrooms
1 cup medium pearled barley
2 medium (1 cup) carrots, chopped
1 medium (1/2 cup) onion, chopped
1 rib (1/2 cup) celery, chopped
1 (14 1/2-ounce) can fat free chicken broth
1 teaspoon poultry seasoning
1/4 teaspoon pepper
1 bay leaf
Place oil in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat, turning occasionally, until browned (5 to 7 minutes). Drain off fat.
Place all remaining ingredients in slow cooker. Add chicken; stir. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 3 to 4 hours or until chicken and barley are tender.
TIP: Before global trading became feasible, barley was more widely used than it is today because it grew in colder climates where wheat or rice was not available. More popular grains, including wheat and rice, are now supplied to countries throughout the world and barley is a grain used primarily in the brewing industry. The pearled barley used in cooking has had the husk removed in a grinding process that also shapes it into a small ball shape resembling a pearl. It is has a slightly chewy texture and adds body to soups, stews and casseroles.
Yield: 6 servings
Adapted from a recipe received from Land of Lakes
