Apple Barley Pilaf
|Unsalted butter||5 Tablespoon|
|Dried thyme leaves||1 1⁄4 Teaspoon, crushed|
|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 absorbedâ€”20 to 30 minutesâ€”and barley is tender.
Chop apples and parsley and fold in.
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.