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Cranberry Barley Pilaf

Cranberry Barley Pilaf

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Becel(R)

Becel®

Pilaf is a dish in which rice is cooked in a seasoned broth, often containing a variety of meat, vegetable and of course, spices.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Heat the Becel® Buttery Taste margarine in a large, deep, non-stick skillet set over medium heat. Add the celery, carrot, onion, garlic, sage, thyme and pepper. Cook, stirring frequently for 8-10 minutes or until softened and fragrant. Stir in the barley and cook, stirring, for 1 minute or until combined.
  2. Pour in the broth and water; bring to a boil. Cover and reduce the heat to medium-low. Simmer for 20 minutes; stir in the cranberries. Continue to cook for 25 minutes or until all of the fluid is absorbed. Stir in the parsley and lemon zest. Drizzle with lemon juice and fluff with a fork just before serving.
  3. Tip: Convert this side dish into a main course to serve 4 by adding 2 cups (500 mL) of chopped, cooked chicken during the last 5 minutes of cooking time.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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