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Sherried Rice And Barley With Almonds's picture
  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)
  Butter 3 Tablespoon
  Sugar 2 Tablespoon
  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.

Recipe Summary

Main Dish
Rice, Vegetable

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