45 to 50 minutes
1 1/4 cups medium pearled barley
1/3 cup finely chopped onion
1/3 cup finely chopped celery (1 stalk)
2 tablespoons butter
1/3 cup slivered almonds
1 14.5 ounce can chicken broth
2 1/2 cups water
1/3 cup currants or raisins
1 bay leaf
1/4 teaspoon cinnamon
Chop onion and celery finely.
Heat butter in a 3-quart saucepan over medium-high heat. Sautèacute; onion, celery and almonds 3 to 5 minutes, until almonds begin to brown. Add barley; stir and cook 2 minutes longer.
Stir in chicken broth, water, currants, bay leaf and cinnamon. Bring to a boil; reduce heat to Low, cover pot and simmer 40 to 45 minutes or until barley is tender.
Remove from heat and let stand 5 minutes. Remove bay leaf; stir and serve
No Nutritional Information Available
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