Orzo & toasted barley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil; pref. canola |
| 1 | cup | Barley; quick-cooking |
| 1 | Cl Garlic; finely chopped | |
| 2½ | cup | Defatted reduced-sodium chic |
| ½ | cup | Orzo |
| 1 | teaspoon | Dried thyme leaves; -or- |
| 1 | tablespoon | Fresh thyme; chopped |
| ¼ | cup | Chopped chives; or scallion |
| Salt and fresh ground black | ||
Directions
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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