Chicken Casserole With Pearl Barley Recipes

Steps:

• Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
• Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
• When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it's ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

Steps:

• Heat a large pan over a medium heat. Add the olive oil and cook the leeks for a few mins, then add the garlic and cook for just 1 min more.
• Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally. Add the cabbage with the bacon, and cook for 5-10 mins until cabbage is wilted and tender. Serve with extra Dijon mustard on the side.

Steps:

• Heat oven to 350.
• Grease a 2 quart baking dish.
• In a large skillet over medium heat, melt butter.
• Add onion and celery, cook and stir till tender.
• Add barley, cook about 2 minutes or till light golden brown, stirring frequently.
• In a medium bowl, combine remaining ingredients.
• Add barley mixture, mix well.
• Pour into prepared baking dish.
• Cover and cook about 1 hour and 15 minutes or until liquid is absorbed.
• Stir well before serving.

Steps:

• Sprinkle chicken with salt, pepper and paprika.
• In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
• In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
• Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
• Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
• To serve, skim off any excess fat and sprinkle with parsley.

Steps:

• Brown the chicken in a skillet until it's nearly cooked through.
• Mix the gravy and the chicken soup in a casserole dish.
• Add the chicken, vegetables and pearl barley.
• Cook in the oven on medium heat for 1 to 1 1/2 hours.

Steps:

• Combine all ingredients except pine nuts in a 3-4 quart slow cooker (do NOT use a larger crockpot).
• Cover and cook on low for 6-8 hours until barley and vegetables are tender.
• Sprinkle with nuts just before serving.