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.

Featured Product

FREE Subscription

  • You're just getting started! We have published thousands of scientific health articles. Stay updated and maintain your health.

    It's free to your e-mail inbox and you can unsubscribe at any time.
    Loading Indicator