Cooking grains such as barley or farro in apple cider creates a sweet side dish that’s versatile enough to serve with almost any fall meal such as roast pork, chicken or beef.
- 2 cups apple cider
- 1 bay leaf
- 1/2 teaspoon coarse sea salt
- 1 cup pearled barley or farro, rinsed and drained
Combine cider, 1 cup water, bay leaf and salt in a large saucepan and bring to a boil.
Stir in barley, reduce heat to medium-low and simmer, uncovered, until barley is tender and almost all of liquid is absorbed, 30 to 35 minutes.
Per serving: about 3/4 cup, 240 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 250mg sodium, 54g carbohydrates (8g dietary fiber, 13g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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