Friday, October 22, 2010

Apple Barley Pilaf

This recipe is adapted from this week's Local Harvest newsletter ( Program director Erin Barrett credits Cynthia Chiles from Chiles Peach Orchard, VA for this "savory new way to get our apple fix." Enjoy!

Apple Barley Pilaf
Serves 4

2 tablespoons butter
¼ cup finely chopped onion
½ cup uncooked barley
1 cup chicken broth
¼ cup golden raisins
¼ teaspoon dried thyme
2 tablespoons chopped fresh parsley
2 large Fuji, Golden Delicious, or York apples, cored and finely chopped

In a large skillet with a tight fitting lid, melt butter over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins, and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 more minutes. Taste for salt, and serve.

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