Cranberry-Sage Barley Pilaf
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.
Stir in barley and cook, stirring frequently, until toasted, 1 minute.
Stir in broth and water. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Stir in cranberries. Continue simmering until liquid is absorbed and barley is tender, about 25 minutes.
Stir in parsley, lemon zest and juice. Fluff with fork just before serving.
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Last updated: January 30th, 2021
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