Makes a great side using a whole grain.
1. Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
2. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 512 | ||
Calories from Fat: 147 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 904.7mg | 31 % | |
Potassium 519.3mg | 14 % | |
Total Carbohydrate 84.8g | 25 % | |
Dietary Fiber 15.1g | 61 % | |
Sugars, other 69.7g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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