| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes | 4 | Servings | |
INGREDIENTS
| 1 | t | 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, Orzo or- |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 251
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 1.3mg
Sodium: 396.7mg
Potassium: 348.1mg
Carbohydrates: 47.8g
Fiber: 8.9g
Sugar: 1.8g
Protein: 12.9g