| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Side dish, Fruits, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | c | Barley |
| 2 | ts | Canola oil |
| 1 | ts | Vanilla extract |
| 1/8 | ts | Ground cinnamon |
| 1/8 | ts | Grated mutmeg |
| 1/8 | ts | Ground cardomom |
| 1 1/2 | c | Apple juice |
| 1 1/2 | c | Water –apples—– |
| 2 | Baking apples | |
| 2 | tb | Apple juice |
| 1/4 | ts | Ground cinamon |
INSTRUCTIONS
PILAF: In a 2-quart saucepan, combine the barley, oil, vanilla, cinnamon, nutmeg, and cardamom. Saute until fragrant, about 2 min. Add the apple juice and water. Bring to a boil, reduce the heat, cover, and simmer for 45 to 60 min., or until the barley is tender and all the liquid has been absorbed. APPLES: Core the apples and cut crosswise into thin rounds. Place on a baking sheet. Sprinkle with 1 tb apple juice and 1/8 ts cinnamon. Broil about 4 inches from the heat for about 3 minutes. Flip the slices and sprinkle with the remaining juice and cinnamon. Grill for 2 minutes. Serve hot with the pilaf. Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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