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BARLEY WITH APRICOTS AND RAISINS


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Serves 4-6 | Prep Time | Cook Time

Ingredients

1 c. dried apricots
6 c. water
1 c. barley, washed
rind of 1/2 lemon, cut into thin strips
1/2 c. raisins
1/4 c. sugar
1 Tbsp. cornstarch, dissolved in 1 1/2 Tbsp. cold water


BARLEY WITH APRICOTS AND RAISINS


1 c. dried apricots


6 c. water


1 c. barley, washed


rind of 1/2 lemon, cut into


thin strips


1/2 c. raisins


1/4 c. sugar


1 Tbsp. cornstarch, dissolved


in 1 1/2 Tbsp. cold water



Soak the apricots overnight in water to cover. Bring


the 6 cups water to a boil and add the barley and lemon rind.


Cook over medium heat for 45 minutes to 1 hour. Drain; remove


the lemon rind and pack the barley into an oiled 4-cup ring


mold. Refrigerate until firm. Bring apricots to a simmer in


their soaking water. Add the raisins and cook over low heat 10


minutes. Stir in the sugar and enough of the cornstarch


mixture to form a thick sauce. Chill the apricot mixture.


Unmold the barley on a flat serving dish and fill the center


with the apricot mixture. Serves 4 to 6.


Pairs Well With


Notes

A dash of local for every season
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