Sherried Rice And Barley With Almonds Recipe
Ingredients
2 medium onions, chopped
9 dried apple slices, chopped
1 tablespoon canola, corn, peanut, or blended vegetable oil
4 cups water or chicken broth
3 tablespoons butter
2 tablespoons sugar
2 1/4 teaspoons salt
1 cup brown rice (see note)
3 tablespoons dry sherry
1 cup barley (see note)
1 cup slivered almonds
Directions
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.
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.
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