One-pot, good for you meal

Although this dish was a little more time-consuming than I'd imagined, it was well worth the wait. Be sure to keep the pot on low when toasting the barley; otherwise, you'll end up with burned barley. And don't leave out the nutmeg. It's what makes this creamy and homey meal stand out among the rest.

Toasted barley & chicken pilaf
By Good Housekeeping magazine

Makes 4-5 main-dish servings

Active time: 30 minutes
Total time: 1 hour 10 minutes
Nicer than rice: Heart-smart, high-fiber barley is the whole grain in this pilaf; toasting the kernels brings out their delicious nutty flavor and keeps the grains separate.

INGREDIENTS

• 1 1⁄2 cups pearl barley
• 3 teaspoons olive oil
• 4 skinless, boneless chicken thighs (1 lb.), cut into 1-inch chunks
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 small onion, chopped
• 1 package (8 ounces) sliced white or cremini mushrooms
• 1 can (14 to 14.5 ounces) chicken broth (13⁄4 cups)
• 2 cups water
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon ground nutmeg
• Salt and pepper
• Parsley leaves for garnish (optional)

DIRECTIONS

1. Heat deep 12-inch skillet on medium-high until hot. Add barley and cook 4 to 5 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.

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

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

4. Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to boiling on medium-high. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Makes about 8 cups. Serve pilaf garnished with parsley leaves.

What I served with it: Nothing, but next time I might make wheat rolls