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Cranberry Almond Pilaf-Style Barley

This satisfying dish has all the flavor of your favorite stuffing with an added punch of nutrition from nutrient-dense barley.
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Servings 6

Ingredients
  

  • 3 garlic cloves peeled and crushed
  • 1 shallot finely chopped (about ⅓ cup)
  • 1 tablespoon olive oil
  • 1 cup uncooked pot barley well rinsed and drained
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup slivered almonds
  • ⅓ cup dried cranberries

Instructions
 

  • In medium-sized saucepan (with lid) on medium heat, saute shallots and garlic in olive oil, until soft, about 5 minutes. Increase heat to medium-high, add barley and thyme, and stir well, toasting barley mixture slightly in pan. Add 2 cups water, salt, and pepper; bring to a boil and then reduce heat to medium-low and simmer, covered, for 40 to 50 minutes, until barley is tender but retains a slight bite. Turn off heat and add almonds and cranberries to saucepan. Cover and let stand for 5 minutes. Fluff with fork and stir thoroughly before enjoying warm.

Notes

Each serving contains: 132 calories; 4 g protein; 5 g total fat (1 g sat. fat); 20 g total carbohydrates (1 g sugars, 5 g fiber); 153 mg sodium