Orzo & Toasted Barleyside dishes 1 teaspoon 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 teaspoon dried thyme leaves; -or- 1 tablespoon fresh thyme; chopped 1/4 cup chopped chives; or scallion 1 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. |
