Barley, Chicken and Mushroom Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I found this recipe on the bake of a Pam's Barley packet. Sounds interesting and should make an easy winter meal. April 2013: Have made this recipe now and while it is quick and easy, does require the addition of salt and pepper to taste. Ingredients:
2 cloves, garlic, crushed |
1 onion, chopped finely |
500 g chicken pieces, boneless and skinless |
1 carrot, peeled and grated |
1 cup mushroom, sliced |
1 tablespoon olive oil, extra virgin |
3/4 cup pearl barley |
1 teaspoon tarragon, dried |
1 cup chicken stock, salt reduced |
salt and pepper |
Directions:
1. Preheat oven to 180 degrees Celsius.
2. Heat oil in a pan, add onion, garlic and chicken pieces, fry for 3 - 4 minutes until onion is clear and chicken is browned.
3. Add carrot, mushrooms, barley, tarragon and stock, stirring to combine.
4. Transfer to a large oven dish, cover and bake for 1 hour until barley is tender.
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