Barley Pilaf With Fruits and Nuts
- Ready In:
- 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
- In saucepan, heat oil; add onion and cook until softened.
- Add the barley, garlic and cumin; cook stirring about 1 minute.
- Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
- Reduce heat and simmer until barley is tender, 45 - 50 minutes.
- Add almonds and toss to combine.
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I live in a coastal town in the southwestern corner of BC. From my living room window I can look across the water to the USA. The town is also a suburb of Vancouver so have the water at my front window and the moutains at my back. From the balcony I have a view of Mount Baker which is beatiful. <br>I am retired from the airlines so have a lot of time to shop and do hobbies. I enjoy watching the food channel on TV, and can even watch Gordon Ramsey with his language. But I also like meals that are easy to prepare. I do wish there were more truly lactose free recipes available, most that I have found include ingredients that contain milk ie: mayonaise. <br>I almost never stay to a recipe after the first try - have to add my own touch. However, I do the recipe without changes (except for the sodium and saturated fat levels in some cases) the first time, out of respect for the chef, there may be subtle flavours that are not too apparent. <br>I am also a committed singer and belong to two choirs, I also love singing the music from the old musicals though have never done that for the public. <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg>