Apple Barley Pilaf
- In large skillet melt 2 tablespoons no-trans-fat soft margarine over medium heat. Add 1 small diced yellow onion and ½ cup uncooked barley; cook, stirring until golden. Add 1 cup low-sodium chicken broth, ¼ cup golden raisins and ¼ teaspoon dried 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.
- Core and finely chop 2 large apples. Fold the apples and 2 tablespoons chopped fresh flat leaf parsley into the barley mixture. Cook for 5 additional minutes before serving.
- Makes 4 servings.