Sherried Brown Rice and Barley with Almonds

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Sherried Brown Rice and Barley with Almonds

2 medium onions, chopped

1 Tbsp. oil, canola, corn, peanut, or blended

vegetable oil

1 cup brown rice

1 cup barley

8 dried apple slices, chopped

4 cups water, or stock, or broth

3 Tbsps. butter

2 1/4 tsps. salt

3 Tbsps. dry sherry

1 cup slivered almonds, roasted

 

 

 

 

 

Sauté the onions in oil until soft, using a heavy pot

that has a lid. Add the rice, barley, apples, water,

2 Tbs. butter, 2 tsp. salt, and dry sherry. Stir

well and bring to a boil. Cover and cook at a low

simmer for 40 minutes.

 

While the rice-barley is cooking, preheat the oven to

temperature 350°F. Spread the almonds on a baking

sheet and roast until lightly browned, about 10

minutes. Stir in 1 Tbs. butter and 1/4 tsp. salt while

the nuts are hot.

 

Heat the rice-barley mixture an additional minute with

the lid off and toss gently with a fork. Stir in half

of the roasted almond slivers. Sprinkle the remaining

half of the almonds over the top to garnish.

Serve immediately.

 

Servings: 8

 

Source: Chefs dot com

Formatted by Chupa Babi: 10.15.07

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

 

ChupaNote: this made a lovely dish. Next time I will

add some dried cherries or cranberries for color.

 

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