Ingredients

½ tablespoon unsalted butter
½ cup chopped onions, about 1small onion
1 medium carrot, cut into 1” pieces
1 garlic clove, smashed
¼ teaspoon kosher salt
2-1/2 tablespoons sherry
1/3 cup pearl barley
3-1/2 cups chicken broth
¼ teaspoon fresh thyme, chopped
¼ teaspoon freshly ground black pepper
3 sprigs fresh parsley
8 ounces cooked chicken, shredded

Instructions

Place butter and onion into a 3-quart, microwave safe casserole and place in the Cuisinart® Convection Microwave Oven with Grill. Microwave on half power (PL 5) for 5 minutes. Add the carrots, garlic and pinch of salt; place back in microwave on high (PL 10) for 5 minutes. Add sherry and microwave again on high for 1-1/2 minutes. Add barley, stock, thyme and remaining salt and cover the casserole. Microwave on high for 10 minutes and then for an additional 10 minutes on half power (PL 5) for 10 minutes. Stir in the parsley, pepper and chicken microwave again on half power for 10 minutes.

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