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Recipe for Barley, Currant, and Herb Pilaf*
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| 1/8 cup | olive oil |
| 2 cups | onion, chopped |
| 1 cup | Durk Pearson & Sandy Shaw's Glycemic Control Nuggets™ |
| 1 can (15 oz) | chicken broth, low-fat |
| 1/2 cup | black or red currants |
| 2 tbsp | fresh lemon juice |
| 1/8 tsp | allspice, ground |
| 1/2 cup | pine nuts |
| 1 tbsp | fresh mint (either spearmint or peppermint), chopped |
| 1 tbsp | fresh 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!
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