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Orzo & Toasted Barley
Orzo & Toasted Barley
1 Review
From: EatingWell Magazine, September/October 1993
Orzo is a small, rice-shaped pasta. To add a little color and texture, the barley is lightly toasted beforehand.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 1 teaspoon canola oil
- 1 cup quick-cooking barley
- 1 clove garlic, minced
- 2½ cups reduced-sodium chicken broth
- ½ cup orzo
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves
- ¼ cup chopped fresh chives, or scallion greens
- Salt & freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Heat oil in a medium saucepan over medium heat. Add barley and cook, stirring occasionally, until golden and toasted, about 5 minutes. Add garlic and cook, stirring, for 1 minute more. Pour in broth and bring to a boil. Add orzo and thyme. Stir once, reduce heat to low, cover and simmer for 10 minutes. Remove from the heat and let stand for 5 minutes to absorb any remaining liquid. Stir in chives (or scallion greens) and season with salt and pepper.
- Per serving: 229 calories; 2 g fat(0 g sat); 5 g fiber; 45 g carbohydrates; 9 g protein; 8 mcg folate; 0 mg cholesterol; 1 g sugars; 160 IU vitamin A; 4 mg vitamin C; 11 mg calcium; 1 mg iron; 420 mg sodium; 269 mg potassium
- Carbohydrate Servings: 3
- Exchanges: 3 starch
Reviews 1
October 12, 2014
By: EatingWell User
pearled barley
Made this with slow barley - needed to simmer probably 1/2 hour longer and needed more broth. But it was really good!
Pros: really tasty comfort food, uncomplicated
