One-Dish Barley, Wild Rice, and Chicken Pilaf

Ingredients

• 2 cups chicken breast cooked chopped
• 0.3 cup porcini mushrooms dried chopped
• 14 ounce less-sodium chicken broth fat-free canned
• 0.3 cup parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 3  garlic cloves minced
• 0.3 teaspoon ground pepper black
• 1 tablespoon olive oil 
• 1 cup onion finely chopped ( 1 medium)
• 2 ounces parmesan cheese fresh grated
• 0.8 cup pearl barley uncooked
• 0.3 teaspoon salt 
• 0.5 cup water hot
• 0.3 cup rice wild

Equipment

• frying pan

Directions

1. Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add onion; cook 1 minute, stirring frequently.
4. Add garlic; cook 30 seconds, stirring frequently.
5. Add barley, rice, and thyme; cook 5 minutes or until lightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender. Stir in chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsley, salt, and pepper.
6. Wine note: Chicken breast does not always demand white wine, especially when it's accompanied by porcini mushrooms and wild rice.
7. Serve an easy-drinking wine, like Trapiche Pinot Noir 2005 ($
8. from Argentina. The straightforward raspberry and cherry fruit of this wine marry well with the earthy porcini and nutty rice without overpowering the white meat. -Jeffery Lindenmuth