Name: Barley Pilaf
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1/3 cup pecan halves; 2 tablespoons olive oil; 2 large onions (finely chopped); 2 Cloves garlic (minced); 1 cup pearl barley; 21/2 cups water (optionally with bouillon); 3/4 cup dried cranberries; 3/4 teaspoon salt; 1/2 teaspoon dried sage; 1/2 teaspoon freshly ground pepper

Barley Pilaf

I adapted this recipe from Kosher Palette and it is my go to side dish.

Barley Pilaf

Prep Time 5

Cook Time 40

Total Time 45

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Servings

Ingredients

1/3 cup pecan halves
2 tablespoons olive oil
2 large onions finely chopped
2 Cloves garlic minced
1 cup pearl barley
21/2 cups water optionally with bouillon
3/4 cup dried cranberries
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon freshly ground pepper

Instructions

Preparation

1 Prheat oven to 350.2 Place pecans in a single layer on a baking sheet. Bake 5 to 7 minutes or until lightly toasted. Do not overbake. Cool; coarsely chop and set aside. Keep oven on.3 Heat oil in a Dutch oven or heavy skillet over medium heat. Add onions and saute 10 minutes, stirring frequently, or until golden brown.4 Add garlic and saute 1 to 2 minutes.5 Stir in barley. Add water, dried cranberries, salt, sage, and pepper. Bring mixt to a boil. Cover and transfer to the oven.6 Bake 30 minutes or until barley is tender and all liquid is absorbed. Stir in toasted pecans and sprinkle with parsley.