Barley and Apple Pilaf is a great variation on the typical rice pilaf, and the fruit helps to make it a main course kids will enjoy. For protein, you can add some pine nuts or peanuts, or for meat-eaters, add some diced cooked chicken.
- 2 tablespoons butter
- 1/2 cup barley
- 1/4 cup finely chopped onion
- 1 10-ounce can chicken broth
- 1/3 cup raisins
- 1/4 teaspoon dried oregano
- 2 large cooking apples (Granny Smith or similar), cored and finely chopped
- 1 stalk celery, chopped
- 2 tablespoons chopped fresh cilantro (or, if you must, 2 teaspoons ground coriander)
- Melt the butter over medium heat in a large skillet. Add the barley and onion and cook, stirring, until the onion is golden, 3 to 5 minutes. Add the broth, raisins, and oregano; bring to a boil, then reduce the heat to a simmer. Cover and cook until the barley is tender and the liquid is absorbed, about 45 minutes.
- Add the apples, celery, and cilantro and cook for 5 minutes more. (If using ground coriander, hold off adding until the last 2 minutes of cooking.) Ladle into bowls to serve.