Preparation:
PILAF: In a 2-quart saucepan, combine the barley, oil, vanilla, cinnamon, nutmeg, and cardamom. Sauté until fragrant, about 2 min. Add the apple juice and water. Bring to a boil, reduce the heat, cover, and simmer for 45 to 60 min., or until the barley is tender and all the liquid has been absorbed.
APPLES: Core the apples and cut crosswise into thin rounds. Place on a baking sheet. Sprinkle with 1 tbs apple juice and 1/8 tsp cinnamon. Broil about 4 inches from the heat for about 3 minutes. Flip the slices and sprinkle with the remaining juice and cinnamon.
Grill for 2 minutes.
Serve hot with the pilaf. |
