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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
1 Teelöffel | Vegetable oil; pref. canola |
1 Tasse | Barley; quick-cooking |
10 Milliliter | Garlic finely chopped |
2 1/2 Tasse | Defatted reduced-sodium chic |
1/2 Tasse | Orzo |
1 Teelöffel | Dried thyme leaves; -or |
1 Esslöffel | thyme fresh, chopped |
1/4 Tasse | 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.
Recipes sent to me from Bill, wight@odc. Net
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