Here's the recipe from 2001 Cooking Light magazine. It's no longer available online but we retyped it below! You can also use tofu in place of the chicken if you prefer.
Yield: 4 servings (serving size: 1 1/4 cups
- 2 cups water
- 1 cup uncooked quick-cooking barley
- 1 tsp salt, divided
- 3 Tbsp olive oil, divided
- 2 cups fresh parsley
- 1/2 cup mint sprigs
- 1/4 cup lemon juice
- 2 cups chopped tomatoes
- 1 pound skinless, boneless, chicken breast, cut into 1/4 inch strips
- 1 tsp of cumin
- 1/8 tp black pepper
- Bring the water to a boil in a medium saucepan. Add the barley; cover, reduce head, and simmer for 15 minutes. Remove from heat; cover and let stand 5 minutes. Spoon barley into a bowl.
- While barley cooks, place 1/2 tsp salt, 2 1/2 Tbsp of oil, parsley, mint, and juice in a food processor; process until herbs are finally chopped. Add tomato, pulse until finely chopped.
- Place the chicken in a medium bowl; sprinkle with 1/2 tsp salt, cumin, and black pepper. Toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 3 minutes on each side or until done. Add chicken and tomato mixture to barley, and toss well.