Apple Barley Pilaf Recipe
Ingredients
| Unsalted butter | 5 Tablespoon | |
| Dried thyme leaves | 1 1/4 Teaspoon, crushed | |
| 3 medium large onions | ||
| Barley | 2 1/2 Cup (16 tbs) | |
| 5 apples cored and finelr | ||
| 5 cups chicken broth or stock | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Raisins | 1 1/4 Cup (16 tbs) | |
Directions
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.
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.
Chef
