A fabulous side I came up with trying to use up some barley I found in the pantry. Great with chicken, turkey or pork, and a healthier alternative to pilaf. The perfect balance of sweet and heat.
3 c chicken broth
3/4 c medium pearled barley
2 stalks of celery - chopped
1 lg red onion - chopped
1 T jarred minced garlic w/red pepper (or 3 cloves minced)
1/2 bunch of parsley - chopped
1/2 c Dried Cranberries - chopped
2 t lemon juice
No nutrition information available
Bring the broth to a boil and pour in the barley with a sprinkle of salt. Let that boil, stirring occasionally so it doesn't stick or clump, for 15-20" until the barley starts to soften.
Saute the celery and onion in a little olive or canola oil until the celery softens and the onion just begins to brown. Then add the garlic, parsley (reserving a little for garnish), lemon juice, and cranberries and continue for another minute or so.
Add the barley, along with any liquid left in the pot. Stir everything together and turn the heat to low. Cover and continue to cook until most of the liquid has been absorbed.
In a small dry pan, toast the pine nuts until just barely golden, stirring or shaking the pan continually to prevent burning. As soon as they start to color, pour them out onto a paper towel or dish so the heat from the pan doesn't continue to cook them.
When the liquid has absorbed from the barley, toss with the pine nuts and sprinkle with the remaining parsley.