ready in: 30-60 minutes
recipe id: 35534
cook method: stovetop
1 tablespoon vegetable oil
1 tablespoon butter
1 Spanish onion, finely chopped
1 large carrot, finely chopped
1 large stalk celery, finely chopped
salt and pepper, to taste
1 cup pearl barley
1/4 cup dried sweetened cranberries
1/4 cup dried currants
1 quart chicken stock or water
1/2 cup slivered almonds, toasted until golden, for sprinkling
2 tablespoons chopped fresh parsley, for sprinkling
In a large, heavy-based saucepan, heat the oil. When it is hot, add the butter. When the butter melts, cook the onion, carrot, celery, and a generous pinch of salt over medium heat, stirring often, for 5 minutes. Turn the heat to low, cover the pan, and let the vegetables cook, stirring occasionally, for 10 minutes more.
Add the barley and turn up the heat. Cook over medium-high heat, stirring constantly, for 2 minutes. Stir in the cranberries, currants, stock or water, and pepper.
Bring to a boil, lower the heat, and cover the pan. Cook the pilaf, stirring often, for 35 minutes or until the barley is cooked through and has absorbed all of the liquid.
Taste for seasoning, add more salt and pepper if you like, and sprinkle with almonds and parsley. Serve at once.
nutritionNutritional data has not been calculated yet.
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