From October 2009 Cuisine at Home Magazine. Serve with Rosemary & Orange-Glazed Pork Tenderloin and Apple-Cherry Relish.
Makes 4 Servings (3 cups); Total time: 15 minutes
- 1 Tbsp. vegetable oil
- 1 Tbsp. minced garlic
- 1/2 cup quick-cooking barley
- 1/4 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 Tbsp. minced fresh sage leaves or 1 tsp. dried leaf sage
- Kosher salt and black pepper to taste
Heat oil in a sauce pan over medium-high heat. Add garlic; saute until golden, 2-3 minutes. Stir in barley and orzo; saute until orzo begins to brown, 2-3 minutes.
Add broth; bring mixture to a boil. Cover and reduce heat to medium-low. Simmer until most of the liquid is absorbed, about ten minutes. Uncover barley-orzo mixture and let it stand for 1 minute.
Stir in sage; season with kosher salt and black pepper.
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