Rating
5
Average: 5 (1 vote)
Active time
20 minutes
Total time
2 hours
Yield
4 servings
Nutritioni
Ingredients

1 tablespoon olive oil

½ cup chopped onion

½ cup chopped red bell pepper

½ cup chopped green bell pepper

1 clove garlic, finely chopped

1 medium tart green apple, chopped

1-2 tablespoons curry powder

1 cup whole grain barley kernels

2-½ cups chicken broth

4 boneless, skinless chicken breasts

½ teaspoon garlic salt (or a little minced garlic)

3 tablespoons orange marmalade or apricot jam

Instructions
  1. Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally.
  2. Add chopped apple and curry powder; sauté 4 minutes longer.
  3. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 20-25 minutes.
  4. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.


 

Recipe and photo courtesy of National Barley Foods Council

How'd it Taste?

marilyn7381
0
can i substitute quina for barley?
Cynthia
0
Hi Marilyn, if you want to use quinoa instead of barley, you'd definitely need to adjust the cooking time. Whole grain barley takes a total of about 45-60 minutes to cook (with 1 cup grain to 3 cups liquid), while quinoa takes just 12-15 minutes (with 1 cup grain to 2 cups or less of liquid). This recipe asks you to cook the grain for 20-25 minutes on the stove, then in the oven for about an hour. Quinoa would be totally mush by that point. Here's what I'd suggest: Do steps 1+2 as the recipe suggests. Then add 1 cup quinoa and 1 3/4 cups broth and simmer for 15 minutes; cover and put aside. Cook the chicken by itself in the oven (with garlic salt, then marmalade at the end) then when the chicken's done, serve the quinoa/apples/veggies mix on the plates and top with the chicken. Write back and tell us how that works!
Rikki Earls
0
This did not turn out no even close per the recipe. I don't usually follow recipes, but since I've never used barley before I followed this one to a t! After all the simmer and bake time...I was left with almost a half inch of liquid still in the pan. I drained most out and baked for another half hour. Barley still not edible. Now my chicken is way over cooked. I understand different altitudes and ovens vary, but I feel the cooking time somewhere is way off. I went ahead and told my family to make lunch meat sandwiches for dinner... because this is probably gonna be dumped. Sad because the ingredients sounded great and picture looked amazing.
kelly-oldways
0
We are sorry to hear that this recipe did not work out for you. Sometimes soaking barley in water overnight can help it cook a bit easier, kind of like beans. We also recommend using fresher grains, rather than grains that have been sitting in the pantry for awhile. We hope you'll give barley another chance someday!
Marina
5
I love this recipe!! I followed the directions, and letting it cool allows the broth be absorbed into chicken- very moist/tender! Using Bob’s Red Mill Hull-Less barley works great- The barley comes out chewy, which adds to the texture & contrast to tender chicken & vegetables- and the sweetness added by preserves added at end... Note: Trappist brand preserves in peach & apricot (I use both) Make a sweet /savory sauce!! This dish also freezes well so you can portion out.

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