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.

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