- In a large nonstick skillet, melt 2 Tbsp. soft no-trans-fat margarine over medium-high heat. Stir in 1 small finely chopped yellow onion and ½ cup uncooked barley. Stir to lightly brown the barley.
- Stir in 1 cup low-sodium chicken broth, ¼ teaspoon dried thyme and ¼ cup golden raisins. Bring to a boil, then reduce heat to simmer. Cover with a lid and simmer for 45 minutes or until barley is tender and the liquid is absorbed.
- Before serving, stir in 1½ cups finely chopped apples, such as Fuji, and 2 Tbsp. chopped fresh parsley. Cook an additional 5 minutes.
Makes 4 servings.
