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Cranberry Barley Pilaf

Certain ingredients are forever linked to specific times of year. Cranberry = the holidays. Fair, but we think it has more to offer.

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  • Cooking time1 hr
  • Prep time10 min
  • Servings6
recipe image Cranberry Barley Pilaf


  • 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
  • 2 ribs celery, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 Tbsp. (30 mL) chopped fresh sage leaves *
  • 1/2 tsp. (2 mL) dried thyme leaves, crushed
  • 1/2 tsp. (2 mL) ground black pepper
  • 1 1/2 cups (375 mL) dry pearled barley
  • 2 1/2 cups (625 mL) reduced sodium chicken broth
  • 2 1/2 cups (625 mL) water
  • 1/2 cup (125 mL) dried cranberries
  • 1/2 cup (125 mL) chopped fresh parsley leaves
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) finely grated lemon peel

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Melt Becel® Buttery Taste margarine* in large, deep nonstick skillet over medium heat and cook celery, carrot, onion, garlic, sage, thyme and pepper, stirring frequently, until vegetables are softened, about 8 minutes. Stir in barley and cook, stirring frequently, 1 minute.
  2. Stir in broth and water; bring to a boil over high heat. Reduce heat and simmer covered 20 minutes.
  3. Stir in cranberries. Cook an additional 25 minutes or until liquid is absorbed and barley is tender. Stir in parsley, lemon juice and lemon peel. Fluff with fork just before serving.
*Substitution: Use 1 tsp. dried sage leaves, crushed instead of fresh.

*Becel® Gold in Quebec IP: Turn this side dish into a main course for 4 by adding 2 cups (500 mL) cut-up cooked chicken during the last 5 minutes of cooking.

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