Recipe for Barley, Currant, and Herb Pilaf

The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 9 No. 4 • December 2006

Recipe for Barley, Currant, and Herb Pilaf*

1/8 cupolive oil
2 cupsonion, chopped
1 cupDurk Pearson & Sandy Shaw's® Glycemic Control Nuggets™
1 can (15 oz)chicken broth, low-fat
1/2 cupblack or red currants
2 tbspfresh lemon juice
1/8 tspallspice, ground
1/2 cuppine nuts
1 tbspfresh mint (either spearmint or peppermint), chopped
1 tbspfresh dill, chopped

Heat olive oil in a largish saucepan over medium heat. Add onions, and sauté for 5 minutes. Mix in barley, then chicken broth, currants, lemon juice, and allspice. Bring to a boil, reduce heat to simmer, and cook until barley is tender and liquid is absorbed, about 15 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper. Enjoy!

*Adapted from the recipe for Rice, Raisin, and Herb Pilaf in Bon Appétit, December 2006, p. 180.

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