Sherried Rice and Barley with Almonds
Laurie
ingredients
- 2 med onions, chopped
- 1 Tb olive oil
- 2 Tb sugar
- 1 cup brown rice
- 1 cup barley
- 8 dried apple slices, chopped
- 4 cups water or chicken broth
- 3 Tb butter, divided
- 2 1/4 tsp salt, divided
- 3 Tb dry sherry
- 1 cup slivered almonds
directions
- 1
Saute the onions in a lidded sauce pot over med heat until soft. Add sugar and cook for 1 min more. Stir in the rice, barley, apples, water or broth, 2 Tb butter, 2 tsp salt, and the sherry. Stir well and bring to a boil. Cover and cook on a low simmer for 40 min.
- 2
While the rice barley mix is cooking, preheat oven to 350. Spread the almonds on a baking sheet and roast until lightly browned, about 10 min. Stir in 1 Tb butter and 1/4 tsp salt while nuts are hot.
- 3
Remove the lid from the rice barley mixture and toss gently with a fork. Stir in half the almonds and cook for 1 min more. Sprinkle the remaining almonds over the top to garnish. Serve immediately.
notes
Excellent dish for fall and winter menus.
Source: Laurie
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews