Indian Curried Barley Pilaf

¼ cup butter

1 onion, diced

1 ½ cups pearl barley

½ teaspoon ground allspice

½ teaspoon ground turmeric

¼ teaspoon curry powder

½ teaspoon salt

⅛ teaspoon ground black pepper

3 ½ cups chicken broth

¼ cup slivered almonds

¼ cup raisins

Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.

Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.