| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | ts | Vegetable oil; pref. canola |
| 1 | c | Barley; quick-cooking |
| 1 | Cl Garlic; finely chopped | |
| 2 1/2 | c | Defatted reduced-sodium chic |
| 1/2 | c | Orzo |
| 1 | ts | Dried thyme leaves; -or- |
| 1 | tb | Fresh thyme; chopped |
| 1/4 | c | Chopped chives; or scallion |
| Salt and fresh ground black |
INSTRUCTIONS
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. Recipes sent to me from Bill, wight@odc.net
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