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