Low Fat Barley Pilaf Recipe
Barley Pilaf is popular with my family, its sure to be so with your family too. The European Barley Pilaf is a delight to serve and enjoy. It is the one dish that anybody on Low Fat diet can have. Barley Pilaf as a Side Dish never fails to impress. Good 80 minutes are required to prepare Barley Pilaf. The marriage of the incredible flavors of barley with other ingredients is the secret to this Barley Pilaf recipe. One trial wont be enough for this Barley Pilaf recipe, I am sure you will be making it again!.
Ingredients
1 can (13 3/4 ounces) Health Valley Fat-Free Chicken Broth
Water
3/4 cup barley
1/2 cup chopped onion
1/4 cup finely chopped celery
1 cup chopped mushrooms
1 cup diced apple
1/3 cup raisins
Dash of white pepper (optional)
2-3 teaspoons honey
1 tablespoon lemon juice
2 tablespoons fresh chopped parsley
1 red apple (optional)
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.
