>From Taste of Home website...
Chicken and Barley Boiled Dinner
METHODStovetop - One-Dish
2 broiler/fryer chickens (about 3 pounds each), cut up and skinned
3 tablespoons vegetable oil
2 quarts chicken broth
1 cup uncooked brown rice
1/2 cup medium pearl barley
1 medium onion, chopped
2 bay leaves
1/2 teaspoon dried basil
2 teaspoons salt
1/4 teaspoon pepper
8 carrots, cut into 1-inch pieces
2-1/2 cups frozen cut green beans
2 celery ribs, cut into 1-inch pieces
In an 8-qt. kettle or Dutch oven, brown chicken in oil. Remove chicken and set
aside. Drain. In the same kettle, combine the broth, rice, barley, onion, bay
leaves, basil, salt and pepper; bring to a boil. Reduce heat. Return chicken to
pan; cover and simmer for 45 minutes.
Stir in the carrots, beans and celery. Cook over medium heat for 30 minutes
or until the chicken and grains are tender. Remove bay leaves before serving.
Yield: 6-8 servings.
Rhonda G in Missouri
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