Barley Risotto With Julienne Chicken And Parmesan

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1 tablespoon olive oil

3/4 cup diced carrot

1 thyme sprig

3/4 cup diced celery

3/4 cup thinly sliced leek

1/2 cup finely chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

6 (4-ounce) skinned, boned chicken breast halves, cut into 1/4-inch strips

1 3/4 cups uncooked pearl barley (about 12 ounces)

6 cups fat-free chicken broth

1 cup water

1/3 cup chopped fresh flat-leaf parsley

1/4 cup (1 ounce) grated fresh Parmesan cheese

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