Cranberry Barley Pilaf

Cranberry Barley Pilaf

1-hour 10-Minuterecipe Serves 6
This hearty side dish made with barley, vegetables and dried cranberries is a savoury change from the usual rice pilaf.
1-hour 10-Minuterecipe Serves 6


2 tbsp
Becel® Buttery Taste margarine
Ribs celery
1 lrg
1 lrg
Clove Garlic
2 tbsp
Fresh sage leaves
1/2 tsp
Dried thyme leaves
1/2 tsp
Ground Black Pepper
1 1/2 cups
Dry pearled barley
2 1/2 cups
Reduced sodium chicken broth
2 1/2 cups
Regular Water
1/2 cup
Dried Cranberries
1/2 cup
Fresh Parsley
1 tbsp
Lemon Juice
1 tsp
Lemon peel


Prep: 10-minute | Cook: 1-hour
  • 1

    Melt Becel® Buttery Taste margarine* in large, deep nonstick skillet over medium heat and cook celery, carrot, onion, garlic, sage, thyme and pepper, stirring frequently, until vegetables are softened, about 8 minutes. Stir in barley and cook, stirring frequently, 1 minute. Stir in broth and water; bring to a boil over high heat. Reduce heat and simmer covered 20 minutes. Stir in cranberries. Cook an additional 25 minutes or until liquid is absorbed and barley is tender. Stir in parsley, lemon juice and lemon peel. Fluff with fork just before serving.

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Last updated: August 28th, 2020

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