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Apple Barley Pilaf

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  Unsalted butter 5 Tablespoon
  Dried thyme leaves 1 1⁄4 Teaspoon, crushed
  Onions 3 Medium
  Barley 2 1⁄2 Cup (40 tbs)
  Apples 5 , cored
  Chicken broth/Stock 5 Cup (80 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Raisins 1 1⁄4 Cup (20 tbs)

Melt butter in large skillet with tight fitting lid.
Add onions and saute until barely tender.
Add barley; cook and stir occasionally over medium heat until barley begins to take on color.
Add chicken broth, raisins and thyme.
Bring to boil; reduce heat and simmer covered 35 to 45 minutes.
Fold in apples and parsley.
Heat through or refrigerate before cooking barley.
To serve, return mixture to boil; reduce heat and simmer until liquid is absorbed—20 to 30 minutes—and barley is tender.
Chop apples and parsley and fold in.
Heat through.
NOTE TO COOK: Carry barley to party in pot and cook.
Bring chopped parsley in plastic bag.
Bring apples whole and chop just before adding to barley; otherwise they will darken.

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Apple Barley Pilaf Recipe