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Barley, brimming with protein and minerals, and whole-wheat phyllo dough make this a low-glycemic fiber powerhouse. A pleasingly nutty taste and a lush texture make you swear you're gobbling heavy cream.

• 1/2 cup hulled barley
• 1 cup water
• 2 tablespoons vegetable oil
• 2 boneless, skinless chicken breast halves (about 8 oz. each)
• Coarse salt and freshly ground black pepper
• 1 onion, finely diced
• 2 carrots, thinly sliced
• 4 ounces shiitake mushrooms, trimmed and thinly sliced
• 1/4 cup white wine
• 2 tablespoons flour
• 3 1/2 cups low-sodium chicken stock
• 6 sheets whole-wheat phyllo dough
• Extra-virgin olive oil, for brushing
• Sea salt, for sprinkling

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