This satisfying dish has all the flavour of your favourite stuffing with an added punch of nutrition from nutrient-dense barley. With a nutty bite, the barley is started off with a base of garlic, shallots, and dried thyme, before being topped with slivered almonds and sweet dried cranberries.
Endlessly versatile
For a cold alternative, allow barley to cool and combine with chopped kale or spinach; dress with lemon juice and enjoy as a delicious salad.
Cranberry Almond Pilaf-Style Barley
Ingredients
- 3 garlic cloves, peeled and crushed
- 1 shallot, finely chopped (about 1/3 cup/80 mL)
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 cup (250 mL) uncooked pot barley, well rinsed and drained
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/3 cup (80 mL) slivered almonds
- 1/3 cup (80 mL) dried cranberries
Nutrition
Per serving:
- calories132
- protein4 g
- total fat5 g
- sat. fat1 g
- total carbohydrates20 g
- sugars1 g
- fibre5 g
- sodium153 mg
Directions
01
In medium-sized saucepan (with lid) on medium heat, sauté 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 (500 mL) 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.
Helena McMurdo is a writer, food stylist, and photographer based in Vancouver.
