Try this Barley Risotto with Julienne Chicken and Parmesan recipe, or contribute your own.
Suggest a better descriptionCut chicken meat in 1/4-inch strips. Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute 1 minute. Add celery, green onion and onion; saute 1 minute. Add salt, pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute. Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes. Remove from heat. Stir in parsley and cheese. Recipe by: Cooking Light Posted to EAT-L Digest by Deborah Kirwan
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 48 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 81.3mg | 25 % | |
Sodium 919.7mg | 32 % | |
Potassium 375.7mg | 10 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.9g | ||
Protein 26.6g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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