2/3 c. barley
1 1/2 tsp. chopped onions
3/4 c. diced carrots
3/4 c. celery
3/4 c. leeks
1/4 c. chicken stock
1/2 lb. boneless chicken (skinless, defatted breasts best)
6 tbsp. Parmesan cheese
1/2 c. chopped parsley
Spray cooking oil

Place barley in pot with enough water to cover, bring to a boil. Lower heat and simmer until barley is tender, approximately 45 minutes. Drain and set aside, but keep warm. While barley is cooking, preheat broiler. In pot, saute onions, carrots, celery and leeks using small amount of spray cooking oil. Saute until tender. Reserve half vegetable mixture. Add chicken stock to remaining half and cook until stock is reduced by half. Set aside. Broil chicken cooking 3 to 5 minutes each side. When cool, shred chicken, combine all ingredients (including Parmesan cheese and parsley).