Barley Risotto with Wild Mushrooms
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Barley-Stuffed Tomatoes
Barley-Stuffed Squash
Barley Mushroom Pilaf
Country Corn and Barley Relish
Cranberry Orange Barley


Cranberry Orange Barley
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1 tablespoon olive oil
1 garlic clove, finely chopped
1 cup pearl barley
1-1/2 cups cranberry apple juice
3/4 cup fat-free chicken broth
1 large orange (grate peel and reserve)
1 cup dried cranberries
2/3 cup sliced almonds, toasted

In 2-quart saucepan with lid, heat oil over medium-high heat.  Add garlic and sauté for 1 minute.  Stir in barley and cook for 2 minutes.  Mix in cranberry apple juice, broth and grated orange peel.  Bring to a boil.  Lower heat; cover and simmer 45 minutes.  Stir in cranberries; cover and plump for 10 minutes.  Separate orange into segments and cut into bite-size pieces.  Stir in orange pieces and toasted almonds.  Makes 8 servings.

Per serving: calories 238, protein 4g, carbohydrates 44g, fiber 6g, fat 6g, cholesterol 0, sodium 51mg.