| 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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