Chicken and barley risotto with edamame
Preparation time: 2 hr and 50 min
1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
3 medium onions, chopped (1 1/2 cups)
1 1/4 cups uncooked pearl barley
1/2 cup shredded carrot
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1 cup frozen shelled edamame (from 10-oz bag), thawed
1/2 cup shredded Parmesan cheese (2 oz)
1. Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
2. Cover; cook on Low heat setting 4 to 5 hours (or on High heat setting 2 hours 30 minutes).
3. In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into chicken mixture in slow cooker.
4. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.