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Orzo & Toasted Barley

:  September/October 1993

Your rating: None Average: 4.7 (3 votes)

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


Orzo & Toasted Barley Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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

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

Carbohydrate Servings: 2 1/2

Exchanges: 3 starch


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Recipe Categories

Type of Dish
Side dish, potato/starch
Pasta
Side dish, grain
Ethnic/Regional
American
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Entertaining, casual
Kid-friendly
Publication
September/October 1993
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