One-Dish Barley, Wild Rice, And Chicken Pilaf

• 1/2 cup hot water
• 1/4 cup dried porcini mushrooms, chopped
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 3 garlic cloves, minced
• 3/4 cup uncooked pearl barley
• 1/4 cup wild rice
• 2 teaspoons chopped fresh thyme
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 2 cups chopped cooked chicken breast
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Combine 1/2 cup hot water and mushrooms; let stand 10 minutes or until mushrooms are tender. Set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 1 minute, stirring frequently. Add garlic; cook 30 seconds, stirring frequently. Add barley, rice, and thyme; cook 5 minutes or until lightly browned, stirring frequently. Stir in mushroom mixture and broth. Cover, reduce heat, and simmer 40 minutes or until barley is tender. Stir in chicken and cheese; cook 5 minutes or until thoroughly heated. Stir in parsley, salt, and pepper.
3. Wine note: Chicken breast does not always demand white wine, especially when it's accompanied by porcini mushrooms and wild rice. Serve an easy-drinking wine, like Trapiche Pinot Noir 2005 ($7) from Argentina. The straightforward raspberry and cherry fruit of this wine marry well with the earthy porcini and nutty rice without overpowering the white meat. -Jeffery Lindenmuth

water, porcini mushrooms, olive oil, onion, garlic, pearl barley, wild rice, thyme, chicken broth, chicken breast, parmesan cheese, parsley, salt, ground black pepper

Taken from www.myrecipes.com/recipe/one-dish-barley-wild-rice-chicken-pilaf (may not work)