Rice and Barley with Almonds

1 cup almond slivers

1 tablespoon canola oil

2 cups chopped onions

1 cup brown rice

1 cup barley

8 dried apple slices (diced)

4 cups chicken stock or water

2 tablespoons butter

2 teaspoons salt

In oven heated to 350 degrees, toast almond slivers until browned, about 2 to 3 minutes. Remove from oven and set aside. In heavy pot or saucepan with lid, warm canola oil.

Add onions; saute until soft, about 7 to 10 minutes. Add brown rice, barley, dried apple slices, chicken stock or water, butter, and salt. Stir well and bring to a boil. Cover and cook at low simmer for 35 minutes, gently toss with fork, and stir in almonds.

Yield: 6 servings

Source: National Chicken Council Adapted from Shirley Corriher