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Orzo and toasted barley
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| Artist: |
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| Categories: |
Side-dishes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 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 |
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Procedures:
| 1 | In a medium-sized heavy saucepan, heat oil over medium heat. | | 2 | Add barley and cook, stirring until golden and toasted, about 5 minutes. | | 3 | Add garlic and stir for 1 minute more. | | 4 | Pour in chicken stock and bring to a boil. | | 5 | Add orzo and thyme. | | 6 | Stir once, reduce heat to low, cover and simmer for 10 minutes. | | 7 | Remove from heat and let rest for 5 minutes to absorb any remaining liquid. | | 8 | Stir in chives or scallion greens. | | 9 | Season with salt and pepper. | | 10 | Serves (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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