Super Pilaf Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Onion | 1 Medium, finely chopped | |
| Sliced mushrooms | 1 Cup (16 tbs) | |
| Barley | 1 Cup (16 tbs) | |
| Boiling water/Unsalted stock | 4 Cup (64 tbs) | |
| Chopped dried apricots | 1⁄2 Cup (8 tbs) | |
| Unsalted chopped almonds | 1⁄3 Cup (5.33 tbs) | |
| Raisins | 1⁄3 Cup (5.33 tbs) | |
| White pepper | 1⁄4 Teaspoon | |
| Cinnamon | 1 Teaspoon |
Directions
In a large heavy skillet or Dutch oven, heat oil and saute onion and mushrooms slowly until mushrooms are soft and onion is transparent.
Remove to a covered dish.
In the same pan, saute the barley briefly (about 3 minutes).
Do not allow it to brown or burn.
Add boiling water or stock to the barley, then add the mushroom-onion mixture and remaining ingredients.
Do not stir.
Cover the pot and simmer over low heat until all the water is absorbed (about 1 hour).
Stir mixture carefully, place a tea towel over the pot (to absorb excess moisture), and replace the lid.
Allow to stand 15 minutes before serving.
Remove to a covered dish.
In the same pan, saute the barley briefly (about 3 minutes).
Do not allow it to brown or burn.
Add boiling water or stock to the barley, then add the mushroom-onion mixture and remaining ingredients.
Do not stir.
Cover the pot and simmer over low heat until all the water is absorbed (about 1 hour).
Stir mixture carefully, place a tea towel over the pot (to absorb excess moisture), and replace the lid.
Allow to stand 15 minutes before serving.
Chef
