Low Fat Barley Pilaf Recipe
Ingredients
| Fat | 1 Can (10oz) | |
| Water | ||
| Barley | 3/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Apple | 1 Cup (16 tbs), diced | |
| Raisins | 1/3 Cup (16 tbs) | |
| Pepper white | 1 Dash | |
| Honey | 3 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| Red apple | 1 | |
Directions
MAKING
1) In a medium saucepan, over high heat, allow broth and 6 ounces of water to come to a boil.
2) Stir in barley and then lower heat so that barley bubbles gently.
3) Simmer the mixture for 45 minutes until barley becomes soft and absorbs liquid.
4) In a large skillet, over medium high heat, heat 2 tablespoons of water and sauté onions and celery in it for about 2 minutes.
5) Mix in mushrooms and again sauté for 3 minutes to release juices.
6) Pour in 1/4 cup water, diced apple, raisins and pepper and simmer for about 20 minutes until apples are tender.
7) Mix in barley and simmer again for 3 minutes to allow blending of flavors.
FINALIZING
8) Take off the mixture from heat and then add in honey and lemon juice, mixing well.
9) Fluff the mixture with a fork and then keep aside covered until serving.
SERVING
10) Garnish pilaf with fresh parsley and freshly cut red apple wedges, if desired and serve hot.
1) In a medium saucepan, over high heat, allow broth and 6 ounces of water to come to a boil.
2) Stir in barley and then lower heat so that barley bubbles gently.
3) Simmer the mixture for 45 minutes until barley becomes soft and absorbs liquid.
4) In a large skillet, over medium high heat, heat 2 tablespoons of water and sauté onions and celery in it for about 2 minutes.
5) Mix in mushrooms and again sauté for 3 minutes to release juices.
6) Pour in 1/4 cup water, diced apple, raisins and pepper and simmer for about 20 minutes until apples are tender.
7) Mix in barley and simmer again for 3 minutes to allow blending of flavors.
FINALIZING
8) Take off the mixture from heat and then add in honey and lemon juice, mixing well.
9) Fluff the mixture with a fork and then keep aside covered until serving.
SERVING
10) Garnish pilaf with fresh parsley and freshly cut red apple wedges, if desired and serve hot.
Chef
