This was a quick dinner I threw together one Sunday evening. I had some
Bob's Red Mill pearl barley I bought for a beef stew recipe a while back. I didn't think I'd ever find another way to use the barley, but it turns out you can add it to almost anything! It takes about an hour to cook, or you can soak it overnight and it'll cook up quicker.
I started by boiling the pearl barley in chicken broth with a couple bay leaves.
I have a bad habit of using part of box of broth, then forgetting how long it's been in my fridge. I came up with this brilliant idea of writing on the top of the box the date I opened it. I'm not sure what the general rule is for keeping leftovers, but I won't use it if it's been in there for a week or longer.
While the barley was cooking I chopped up some veggies and threw them in the pot to cook.
Next, I sliced some chicken breasts length-wise and salted and peppered them.
I quickly seared the chicken breasts in my favorite Calphalon non-stick pan. :)
Then, chopped the chicken breast...
...and added it to the pot. I let it simmer for a while until we were ready for dinner.
It was so yummy!
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