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Cranberry Almond Pilaf-Style Barley

Serves 6

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    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.

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    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.

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    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.

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