Sherried Rice And Barley With Almonds
|Onions||2 Medium, chopped|
|Dried apple slices||9 , chopped|
|Canola/Corn / peanut / blended vegetable oil||1 Tablespoon, blended|
|Water/Chicken broth||4 Cup (64 tbs)|
|Salt||2 1⁄4 Teaspoon|
|Brown rice||1 Cup (16 tbs)|
|Dry sherry||3 Tablespoon|
|Barley||1 Cup (16 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
Saute the onions in the oil in a heavy pot that has a lid over medium-high heat until soft.
Sprinkle with the sugar and continue cooking for 1 minute.
Add the rice, barley, apples, water, 2 tablespoons of the butter, 2 teaspoons of the salt, and sherry.
Stir well and bring to a boil.
Cover and cook at a low simmer for 40 minutes.
While the rice is cooking, preheat the oven to 350°F.
Spread the almonds on a baking sheet and roast until lightly browned, about 10 minutes.
Stir in the remaining 1 tablespoon butter and 1/4.
teaspoon salt while the nuts are hot.
Heat the rice-barley mixture an additional minute with the lid off and toss gently with a fork.
Stir in half of the roasted almond slivers.
Sprinkle the remaining half of the almonds over the top to garnish.