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Chicken With Baked Pearl Barley Risotto
DELICIOUS MAGAZINE13Ingredients
75Minutes
520Calories
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Description
Pearl barley replaces rice in this not-so-traditional risotto recipe. This baked version uses chicken thighs, bacon and leeks to create a flavoursome dinner for two.
Ingredients
US|METRIC
2 SERVINGS
- olive oil
- 1 leek (sliced)
- 80 grams savoy cabbage (shredded)
- 50 grams bacon lardons
- 2 garlic cloves (crushed)
- 50 mL dry white wine
- 150 grams pearl barley
- 375 mL chicken stock
- 4 skin on chicken thighs (free-range)
- 30 grams watercress
- 2 Tbsp. crème fraîche
- chopped fresh parsley
- lemon wedges
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium320mg13% |
| Potassium780mg22% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber17g68% |
| Sugars8g |
| Vitamin A45% |
| Vitamin C120% |
| Calcium15% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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