Serves 4.

From "The Good Housekeeping Cookbook."

• 11/2 c. pearl barley

• 3 tsp. olive oil, divided

• 4 skinless, boneless chicken thighs (about 1 lb.), cut into 1-in. chunks

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• 1 small onion, chopped

• 1 (8-oz.) pkg. sliced mushrooms

• 1 (14- to 141/2-oz.) can chicken broth (about 13/4 c.)

• 2 c. water

• 1/2 tsp. dried thyme

• 1/4 tsp. ground nutmeg

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

• Parsley leaves


Heat deep 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.

In same skillet, heat remaining 1 teaspoon oil over medium heat and cook carrots, celery and onion 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.

Return chicken and barley to skillet; stir in broth, 2 cups water, thyme, nutmeg, salt and pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center.

Serve pilaf garnished with parsley leaves.