Barley Pilaf

By amity

Ingredients

• 3 cups chicken broth
• 1 cup barley
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup peas, thawed if frozen
• 1/2 cup carrots, finely diced
• 1/4 cup dried cranberries
• 2 tablespoons fresh flat-leaf parsley, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Bring broth and lemon juice to a boil in a medium saucepan over high heat. Stir in the barley and reduce the heat to a simmer. Cover and cook until tender, about 25 to 30 minutes.

While the barley is cooking, heat the oil in a medium sauté pan over medium-high heat. Add onion, garlic, and carrots. Cook until onion is translucent and carrots are tender, about 10 to 12 minutes. Stir in peas and cook until heated through. Add cooked barley to the pan and stir in cranberries, fresh parsley, salt, and pepper. Transfer to a serving bowl and serve.