Barley Pilaf With Fruits and Nuts |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Sweet and nutty mixture that I like for a change of side dish. *** Update *** After doing this recipe again and not having some things I tried using candied ginger instead of apricot and chicken bouillon instead of salt also increased the cinnamon (too much poured out) used pecan pieces instead of almonds. Result - I loved it that way also! Conclusion - you can do anything with this and still have a great side dish. Ingredients:
1 teaspoon canola oil |
1/2 cup onion, diced |
1/4 cup pearl barley |
1/2 teaspoon garlic, minced, i use the jar stuff |
1/4 teaspoon ground cumin |
1/4 cup dried apricot, chopped in pea size bits |
1 tablespoon golden raisin |
1/4 teaspoon salt |
1/8 teaspoon cinnamon, more if you like |
1 tablespoon toasted almond, slivered |
1 1/4 cups water |
Directions:
1. In saucepan, heat oil; add onion and cook until softened.
2. Add the barley, garlic and cumin; cook stirring about 1 minute.
3. Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
4. Reduce heat and simmer until barley is tender, 45 - 50 minutes.
5. Add almonds and toss to combine.
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