ORZO & TOASTED BARLEY

      Title: ORZO & TOASTED BARLEY
  Categories: Side dishes
       Yield: 4 Servings
  
       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
  
   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.
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