Barley and Cranberry Pilaf With Rosemary and Orange
Serves 4 (easily doubled).
Note: Cranberries add a nice tangy pop to the toasty barley. You can make this ahead and serve it warm or at room temperature, perfect for a holiday buffet. From Beth Dooley.
• 1 large onion, chopped
• 1 tbsp. vegetable or coconut oil
• 1 1/4 c. vegetable or chicken stock
• 1 c. hulled barley
• 1/2 tsp. finely chopped rosemary, or more to taste
• 1/2 c. fresh cranberries
• 1/4 c. fresh orange juice
• 1 tsp. grated orange zest, or more to taste
• Salt and freshly ground black pepper to taste
• 1 tsp. honey, to taste
In a large deep saucepan set over medium heat, sauté the onion in the oil until tender, about 3 to 5 minutes.
Stir in the stock, 3/4 cup water, barley and rosemary. Bring to a boil, cover, lower the heat and simmer until the barley is tender, about 45 to 55 minutes.
Remove the lid and gently stir in the rosemary and then the fresh cranberries, cover and allow the grain to rest and the cranberries to pop slightly.
Gently stir in the orange juice, orange zest, salt, pepper and honey. Taste and adjust the seasonings before serving.
Nutrition information per serving:
Fat 4 g
Sodium 210 mg
Carbohydrates 48 g
Saturated fat 1 g
Total sugars 6 g
Protein 6 g
Cholesterol 0 mg
Dietary fiber 9 g
Exchanges per serving: 2 starch, 1 carb, ½ fat.