Orzo And Toasted Barley

Course : Vegetables
Serves: 4
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1 teaspoon vegetable oil -- pref. canola
1 cup barley -- quick-cooking
1 clove garlic -- finely chopped
2 1/2 cups defatted reduced-sodium chic
1/2 cup orzo
1 teaspoon dried thyme leaves or fresh
1/4 cup chopped chives -- or scallion
1 teaspoon salt and fresh ground black

Preparation / 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. (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.

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