Hearty Cranberry Barley Dish (Printable)
A wholesome dish blending barley with tart cranberries, herbs, and vegetables for a nutritious choice.
# What You’ll Need:
→ Grains
01 - 1 cup pearl barley
02 - 2 1/2 cups vegetable broth
→ Fruits & Vegetables
03 - 1/2 cup dried cranberries
04 - 1 small red onion, finely chopped
05 - 1 celery stalk, finely chopped
06 - 2 tablespoons fresh parsley, chopped
→ Seasonings & Dressings
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Rinse the pearl barley under cold running water to remove any impurities.
02 - Bring the vegetable broth to a boil in a medium saucepan. Add the rinsed barley, reduce heat to low, cover, and simmer for 25 to 30 minutes until barley is tender and most liquid is absorbed.
03 - While barley cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped red onion and celery for 4 to 5 minutes until softened.
04 - Fluff the cooked barley with a fork and transfer to a large mixing bowl. Add the sautéed onion and celery, dried cranberries, and chopped parsley. Stir gently to combine.
05 - In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, salt, and black pepper. Drizzle over the barley mixture and toss to coat evenly.
06 - Taste and adjust seasoning if necessary. Serve warm or at room temperature as a side dish or light vegetarian main.
# Expert Advice:
01 -
- It comes together in under an hour but tastes like you've been thinking about it all day.
- Cranberries turn this into something special without fussiness, and the flavor actually gets better the next day.
02 -
- Don't skip rinsing the barley or you'll end up with a starchy, clumpy texture that misses the whole point.
- If your barley seems dry after cooking, it's actually perfect—any extra liquid will make it mushy, and you can always drizzle a little broth over individual servings.
03 -
- Don't walk away while the barley cooks, but don't hover either—just peek once around the 20 minute mark to make sure the heat is right and liquid hasn't evaporated too quickly.
- Taste a grain of barley to check doneness rather than relying on a timer, because stoves vary and you want tender, not blown apart.