Wonderful Barley Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Delicious as a side dish or as a stuffing. Wonderful with poultry, pork, and beef. Ingredients:
barley |
barley is a favorite with ancient civilizations |
it is mentioned in the bible 32 times |
in john 6:9-11 the young boy gives the lord five barley loaves and two small fish |
barley is a sweet, nutty flavored grain and lacks gluten which must be added for baking |
(for baking in bread, one part barley to five parts wheat flour) |
barley puts new flavor appeal in soups, casseroles, pilaf, and puddings |
can be subsituted for rice and millet in recipes |
high in minerals and protein |
personal note: my mother used barley in much of her southern cooking, especially in soups, she used pearl barley |
barley-rice pilaf |
2 tablespoons oil |
1 medium onion, finely chopped |
1 cup chopped celery |
1 cup barley, uncooked (not quick) |
1/2 cup raw brown rice |
5 cups boiling water or chicken broth |
1/2 cup chopped dried apricots |
1/3 cup chopped almonds |
1/3 cup raisins |
1 teaspoon cinnamon |
Directions:
1. In large skillet, heat oil and saute' onion, celery
2. Saute until onion is transparent
3. Remove to another dish
4. In same skillet saute' barley and rice
5. Watch closely, do not allow to burn or brown, just cook 3 minutes
6. Add boiling water or stock to barley and rice
7. Add onions, celery and remaining ingredients
8. Cover and SIMMER on low heat for about 1 hour
9. Stir mixture carefully, replace lid, remove from heat
10. Let stand for 15 minutes
11. Serve
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