APPLE BARLEY PILAF

2 Tbsp. margarine
1/2 cup uncooked barley
1/4 cup finely chopped onion
1 cup low sodium chicken broth
1/4 cup golden raisins
1/4 tsp. dried thyme
2 large Fuji apples, cored and finely chopped
2 Tbsp. chopped fresh parsley

In large skillet with tight-fitting lid, melt margarine over medium heat. Add barley and onion; 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.

Servings: 4