Thai Chicken Barley Risotto 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:

• 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.

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.

Steps:

• In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
• Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

Steps:

• Place chicken stock, porcini mushrooms and 2½ cups cold water in a medium saucepan over a medium heat and bring to the boil. Remove from heat and keep hot.
• Heat the oil in a large deep frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add the quartered Swiss brown mushrooms, then cook stirring for 2 - 3 minutes or until tender.
• Stir in the barley and wine. Bring to the boil. Reduce heat and simmer until the wine has evaporated.
• Add the hot stock to the barley mixture, one ladle (1/2 cup) at a time, stirring continuously, until all the liquid is absorbed and the barley is tender (this should take about 40 minutes). Stir in the enoki mushrooms and chicken during the last 5 minutes of cooking time.
• Stir in chopped chives.
• Serve risotto immediately sprinkled with cheese.
• Serve with a zero points value salad of mesclun, red onion, sliced green olives dressed in balsamic vinegar.

Steps:

• In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
• Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
• Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.

Steps:

• In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.