Preparation / Directions:
In med saucepan, bring broth and 6 oz of water to a boil over high heat. Add barley and reduce heat to low setting, so barley bubbles gently. Cook for 45 min or until barley is tender and liquid is absorbed.
In large skillet, saute onions and celery in 2 T water fro about 2 min over med high heat, add mushrooms and continue to saute for 3 min to release juices. Add 1/4 C water, diced apple, raisins and pepper; simmer, until apples are soft about 20 min.
Stir barley into apple mixture and simmer for 3 min to blend flavors.
Remove from heat. Stir in honey and lemon juice, fluff with a fork, replace cover and let stand until serving.
Just before serving, sprinkle pilaf with fresh parsley and if desired garnish with freshly cut red apple wedges.
Quite good...will definitely make again.