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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