Orzo & Toasted Barley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Vegetable oil, pref. canola
1 cup: Barley, quick-cooking
1 centiliter: 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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Side dishes