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

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Poll