O
Oh Deer
Guest
Curried Barley with Raisins and Almonds
Barley, onion, garlic, and almonds provide lots of fiber and antioxidants
in this side dish. Serve it with fish, chicken, or beef--any entree you'd
normally have with rice or potatoes. This is also great served with mango
chutney for a bit of heat and sweetness to complement the curry.
4 Servings:
1-1/2 teaspoons olive oil, divided
2-1/2 cups vertically sliced onion
1 teaspoon minced garlic
1 teaspoon curry powder
1-1/2 cups cooked pearl barley
2 tablespoons raisins
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add
onion; cover and cook 15 minutes or until golden brown, stirring
occasionally. Add garlic, and cook 1 minute. Remove from pan. Add 1
teaspoon oil to pan. Add curry powder, and cook 1 minute. Add barley, and
toss gently to coat. Stir in cooked onion, raisins, parsley, toasted
almonds, salt, and pepper.
Serve immediately.
Yield: 4 servings (serving size: about 2/3 cup).
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Barley, onion, garlic, and almonds provide lots of fiber and antioxidants
in this side dish. Serve it with fish, chicken, or beef--any entree you'd
normally have with rice or potatoes. This is also great served with mango
chutney for a bit of heat and sweetness to complement the curry.
4 Servings:
1-1/2 teaspoons olive oil, divided
2-1/2 cups vertically sliced onion
1 teaspoon minced garlic
1 teaspoon curry powder
1-1/2 cups cooked pearl barley
2 tablespoons raisins
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add
onion; cover and cook 15 minutes or until golden brown, stirring
occasionally. Add garlic, and cook 1 minute. Remove from pan. Add 1
teaspoon oil to pan. Add curry powder, and cook 1 minute. Add barley, and
toss gently to coat. Stir in cooked onion, raisins, parsley, toasted
almonds, salt, and pepper.
Serve immediately.
Yield: 4 servings (serving size: about 2/3 cup).
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/