Thai Chicken Barley Risotto

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Cooking light.

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Steps

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Heat 1 1 / 2 teaspoons oil in a medium saucepan over medium-high heat.

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Add 1 / 2 cup onions and 1 tablespoon garlic.

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Saut 1 minute.

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Stir in barley , 1 / 4 cup cilantro , salt , black pepper , 1 / 2 cup broth , and jalapeos.

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Bring to a boil.

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Cook 3 minutes or until liquid is nearly absorbed , stirring constantly.

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Add remaining broth , 1 / 2 cup at a time , stirring constantly until each portion is absorbed before adding the next.

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Combine juice and next 5 ingredients.

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Set aside.

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Heat 1 1 / 2 teaspoons oil in a large nonstick skillet over medium-high heat.

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Add 1 cup onions , 1 tablespoon garlic , lemongrass , and ginger.

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Saut 1 minute.

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Add chicken , bell pepper , and peas.

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Saut 2 minutes.

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Stir in barley mixture , juice mixture , and milk.

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Bring to a boil.

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Reduce heat.

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Simmer 5 minutes or until sauce thickens , stirring occasionally.

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Stir in 1 / 4 cup cilantro.

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Sprinkle each serving with 1 teaspoon nuts.

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Ingredients

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sesame oil, green onions, garlic, pearl barley, fresh cilantro, salt, black pepper, reduced-sodium fat-free chicken broth, jalapeno peppers, fresh lime juice, brown sugar, water, rice vinegar, low sodium soy sauce, red curry paste, fresh lemongrass, fresh ginger, cooked chicken breasts, red bell peppers, sugar snap pea, light coconut milk, peanuts