Home Recipes Cranberry-Sage Barley Pilaf

Cranberry-Sage Barley Pilaf

Name: Cranberry-Sage Barley Pilaf
Prep time: 00:10
Cook time: 1:
Total time: 1:10
Yield: 6
Ingredients: 2 tbsp Becel® Buttery Taste margarine; 2 Ribs celery; 1 lrg Carrot; 1 lrg Onion; 1 Clove Garlic; 2 tbsp Fresh sage leaves; 0.5 tsp Dried thyme leaves; 0.5 tsp Ground Black Pepper; 1.5 cups Dry pearled barley; 2.5 cups Reduced sodium chicken broth; 2.5 cups Regular Water; 0.5 cup Dried Cranberries; 0.5 cup Fresh Parsley; 1 tbsp Lemon Juice; 1 tsp Lemon peel

1-hour 10-Minute recipe Serves 6

This hearty side dish made with barley, vegetables and dried cranberries takes regular rice pilaf to a whole new level. Barley is a chewy, nutty whole grain that adds loads of flavour on its own. Try it other dishes like barley soup or roasted vegetable salads.

1-hour 10-Minute recipe Serves 6

Ingredients

2 tbsp

Vegetable oil

Celery stalks, chopped

Carrot, chopped

Onion, diced

Garlic clove, finely chopped

2 tbsp

Fresh sage leaves, chopped

1/2 tsp

Dried thyme leaves

1/2 tsp

Black pepper

1 1/2 cups

Dry pearled barley

2 1/2 cups

Low-sodium chicken broth

2 1/2 cups

Water

1/2 cup

Dried cranberries

1/2 cup

Chopped fresh parsley

1 tsp

Lemon zest

1 tbsp

Fresh lemon juice

Directions

Prep: 10-minute | Cook: 1-hour

1
Heat a large, deep nonstick frying pan over medium. Add oil, then celery, carrot, onion, garlic, sage, thyme and pepper. Cook, stirring frequently, until vegetables are softened, about 8 minutes.
2
Stir in barley and cook, stirring frequently, until toasted, 1 minute.
3
Stir in broth and water. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
4
Stir in cranberries. Continue simmering until liquid is absorbed and barley is tender, about 25 minutes.
5
Stir in parsley, lemon zest and juice. Fluff with fork just before serving.

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Cranberry-Sage Barley Pilaf

Ingredients

Directions

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