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Ingredients
- Salt and fresh ground black
- 1/4 c Chopped chives; or scallion
- 1 tb Fresh thyme; chopped
- 1 ts Dried thyme leaves; -or-
- 1/2 c Orzo
- 2 1/2 c Defatted reduced-sodium chic
- 1 Cl Garlic; finely chopped
- 1 c Barley; quick-cooking
- 1 ts Vegetable oil; pref. canola
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Directions
Yield: 4 Portionen
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.
Weitere Informationen zur Kategorie Barley.
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