Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.
Add cooked barley, carrots, chicken and celery.
Let simmer for 20-30 minutes.
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Lentil and Barley Pilaf
September 20, 2010 by Cindy Gershen
Filed Under: 5 Ingredients or Less, Dinner, Meatless, Recipes, Under 30 Minutes Tagged With: barley, carrots, celery, chicken, chicken stock, lentils, recipe
Barley
September 20, 2010 by Cindy Gershen
Add barley and water to a pot. Bring to a rapid boil.
Once at a boil, turn the burner OFF.
Let stand for 40 minutes.
