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Recipes

Pistachio-Studded Barley Pilaf with Apricots
Quick-cooking barley is regular pearled barley that has been steamed and rolled prior to packaging. The heart-healthy fiber content remains unchanged.
  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves galric, minced
  • 1 cup quick-cooking barley
  • 3/4 teaspoon salt
  • 1/2 teaspoon thyme
  • 2-1/3 cups water
  • 1/4 cup dried apricots, cut into 1/4-inch dice
  • 2 tablespoons coarsely chopped shelled pistachios or sliced almonds

1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is tender and golden brown, about 7 minutes.

2. Add the barley, stirring to combine. Add the salt, thyme, and water, and bring to a boil. Reduce to a simmer, cover, and cook, stirring frequently, until the barley is tender, about 15 minutes.

3. Add the apricots and pistachios and stir until evenly combined.


Nutritional Information
Per serving: 204 calories, 5.1g total fat (.7g saturated), 0mg cholesterol, 5.7g dietary fiber (.7g soluble), 37g carbohydrate, 5g protein, 441mg sodium.
Good source of: fiber.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35