Apple Barley Pilaf
2 Tbsp. margarine
1/4 tsp. dried thyme
1/4 cup finely chopped onion
2 large Fuji apples, cored and finely chopped
1/2 cup uncooked barley
1 cup low sodium chicken broth
2 Tbsp. chopped fresh parsley
1/4 cup golden raisins
In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve. Makes 4 servings.