Orzo is a small, rice-shaped pasta. To add a little color and texture, the barley is lightly toasted beforehand.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 teaspoon canola oil
1 cup quick-cooking barley
1 clove garlic, minced
2 1/2 cups reduced-sodium chicken broth
1/2 cup orzo
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1/4 cup chopped fresh chives or scallion greens
Salt & freshly ground pepper to taste

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.

NUTRITION INFORMATION: Per serving: 235 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 45 g carbohydrate; 9 g protein; 5 g fiber; 161 mg sodium; 141 mg potassium.


2 1/2 Carbohydrate Servings

I made this last night. It's super quick and easy (and took a lot less than the 25 minutes indicated as "active time"), but I have to say it was rather bland. I added a large handful of currants, which helped a lot, and used it as a stuffing in a roasted squash.

Anonymous, New York, NY