Chicken With Rice And Barley

2#  (4) boneless chicken breasts

       butter, water, white wine

1     can cream of mushroom soup

1     pkg. onion soup

Brown chicken breasts in a little butter.  Use wine or water to deglaze the pot.  Brown and deglaze several times, turning the chicken.  Spread half of the cream of mushroom soup on the chicken.  Combine the rest with about 1c water and pour over chicken.  Sprinkle with the packaged onion soup.  Add 1± cup of water to pot.  Simmer a couple hours.  This recipe works for great pork, chicken, venison, veal, beef, elk.  It's an easy favorite, however, the soups make it higher fat and sodium that some people would prefer. . .Lin

 1c    mixed grains - long cooking barley, red

         rice, aromatic brown rice, sweet black rice

1      chopped onion

2c    water

1t ±  powdered chicken bullion

Combine melted butter, onion and rice-barley mix in a heavy pan.  Saute' several minutes until the grains brown a little and start to snap.  Add water and bullion, stir, cover and simmer until the grains are tender.  If water absorbs and the rice is too chewy, add a little more water, cover and cook a little longer on very low heat.

Unfortunately each grain doesn't retain its original color, so the finished product has a surprisingly dark color due to the black rice.  Serve with the chicken, gravy, (Peach Salsa) and a salad or steamed vegetables. . .Lin