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This recipe definitely falls under the category of comfort food—it’s so hearty and filling! I always double it and freeze the leftovers.
3 onions, diced
oil, for sautéing
2 carrots, sliced in thin circles
1 cup Gefen Barley
1 and 1/2 tablespoons Gefen Salt
2 chicken cutlets, whole
In an eight-quart pot, sauté onions in oil, then add carrots and sauté another few minutes.
Add rest of ingredients and fill pot almost halfway with water. Cover and bring to a boil. Reduce to a simmer and cook for two hours.
Remove cutlets and shred using two forks. Return chicken to pot and cook another three hours.
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Can I use quinoa or rice instead of barley, to make it gluten free?
Is the chicken going in raw or cooked ?
Raw- it will cook in the pot