Orzo & Toasted Barley Recipe
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Orzo & Toasted Barley
1 tsp Vegetable oil, pref. canola
1 cup Barley, quick-cooking
1 Cl Garlic, finely chopped
2 1/2 cup Defatted reduced-sodium chic
1/2 cup Orzo
1 tsp Dried thyme leaves, -or-
1 tbsp Fresh thyme, chopped
1/4 cup Chopped chives, or scallion
Salt and fresh ground black
In a medium-sized heavy saucepan, heat oil over medium heat. Add
barley and cook, stirring until golden and toasted, about 5 minutes.
Add garlic and stir for 1 minute more. Pour in chicken stock and
bring to a boil. Add orzo and thyme. Stir once, reduce heat to low,
cover and simmer for 10 minutes. Remove from heat and let rest for 5
minutes to absorb any remaining liquid. Stir in chives or scallion
greens. Season with salt and pepper. Serves 4.
(Footnote: I am perplexed by that "cutlet cut in half." Which way,
do you think? Personally, I would do it the long way, that is making
two long, thinner pieces from the thicker cutlet so it would cook
quickly. |
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