Light Recipe -- Barley Pilaf With Figs, Dates And Almonds

Recipes on this page were developed or tested by CeCe Sullivan of The Times food staff and were evaluated by staff members.

BARLEY PILAF WITH FIGS, DATES AND ALMONDS 4-6 servings; approximate preparation time 30 minutes

1 (14 1/2-ounce) can vegetable broth

Water

1 cup pearl barley

2 tablespoons margarine or butter

1 cup finely chopped onion

1 medium clove garlic, peeled and minced

3 tablespoons sliced almonds

1/4 cup finely cut-up dried figs

1/4 cup finely cut-up dried dates

1/4 cup raisins

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon salt

Freshly ground black pepper to taste

1/4 cup minced parsley

1. Combine the vegetable broth with the water to make 3 cups. Bring to a boil in a saucepan, add the barley and cook 25 minutes, until just tender. Drain well.

2. In a skillet heat the margarine over medium heat. Add the onion and garlic; saute until very soft, about 10 minutes. Set aside.

3. In a small skillet toast the almonds over medium heat until golden. Set aside.

4. Combine the drained barley, onions, figs, dates, raisins, rosemary, thyme, salt, pepper and parsley. Spoon into a casserole dish and cover with foil. Refrigerate; this can be done several hours in advance. Remove from refrigeration 1 hour before reheating.

5. Sprinkle the top of the casserole with the almonds. Bake in a preheated 425-degree oven 20-25 minutes, or until heated through.

Data per 6 servings Calories 257 Protein 5g Fat 7g Carbohydrates 47g Sodium 428mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 2g Cholesterol 0mg