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.
Stir in broth and water; bring to a boil over high heat. Reduce heat and simmer covered 20 minutes.
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.