Herbed Barley & Fruit Pilaf

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Herbed Barley & Fruit Pilaf

3/4 cup pearl barley

2-1/4 cups water

1 cup chopped onion

2 to 3 cloves garlic, finely chopped

1 cup chopped apple

1 cup (6 ounces) dried apricots, snipped into 1/2-inch

pieces

1/3 cup orange marmalade

2 teaspoons grated fresh lemon peel

2 tablespoons fresh lemon juice

2 tablespoons orange juice

1 teaspoon salt

1/2 teaspoon dried leaf oregano, crushed

1/2 teaspoon dried leaf thyme, crushed

1/4 teaspoon ground white pepper

 

 

In medium saucepan with lid, bring water to a boil.

Add barley and return to a boil. Reduce heat to low,

cover and cook 45 minutes or until barley is tender

and liquid is absorbed. Set aside. Spray large skillet

with non-stick cooking spray. Sauté onion and garlic

for 5 minutes, stirring occasionally. Mix in apple and

apricots and sauté 3 more minutes. Blend in marmalade,

lemon peel, lemon juice, orange juice, salt, oregano,

thyme and white pepper. Simmer 5 minutes, stirring

occasionally. Add cooked barley; cook 5 minutes

longer.

 

Makes 8 servings.

 

Per serving: 182 calories, 3g protein, 44g

carbohydrate, 4g fiber, 4g fat, 0 cholesterol, 302mg

sodium.

 

Source: Barley Foods

Formatted by Chupa Babi: 10.15.07

 

Cook's tip: For a pretty serving presentation, spoon

Herbed Barley & Fruit Pilaf into hollowed out orange

halves or lemon baskets. Garnish with fresh mint

leaves and berries.

 

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