Recipe from the Farm: Apple Barley Pilaf
My family has been going out to our favorite orchard every weekend this fall. We pick a bag of whatever looks best and then spend the week adding chopped apples to our oatmeal, slathering slices with peanut butter for an afternoon snack, and making crisps to serve to guests. Thanks to Cynthia Chiles from Chiles Peach Orchard, (http://www.localharvest.org/chiles-peach-orchard-and-farm-market-M15792) we now have a savory new way to get our apple fix: a beautiful apple barley pilaf.
We love this recipe just as it's written, but if barley is not your thing, feel free to substitute brown rice. Try it! This hearty fall side dish might just find its way onto your holiday table.
Apple Barley Pilaf
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.
- 2 T. butter
- 1/4 c. finely chopped onion
- 1/2 c. uncooked barley
- 1 c. low sodium chicken broth
- 1/4 c. golden raisins
- 1/4 t. dried thyme
- 2 T. chopped fresh parsley
- 2 large Fuji apples, cored and finely chopped
Makes 4 servings
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