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Cranberry Barley Pilaf

  • Cooking time1 hr 0 min
  • Prep time10 min
  • Recipe serves 6


  • 2 Tbsp. BecelĀ® 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. chopped fresh sage leaves *
  • 1/2 tsp. dried thyme leaves , crushed
  • 1/2 tsp. ground black pepper
  • 1 1/2 cups dry pearled barley
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup chopped fresh parsley leaves
  • 1 Tbsp. lemon juice
  • 1 tsp. finely grated lemon peel

Nutrition facts

Total Fat5.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.700 g
Monounsaturated Fat2.200 g
Cholesterol0 mg
Sodium90 mg
Total Carbs53.00 g
Dietary Fiber6.0 g
Sugars9.00 g
Protein8.00 g
Calcium6 %
Iron10.00 %
Omega-30.30 g
Omega-61.00 g
Vitamin C20.0 %
Vitamin A45.0 %


  1. Melt BecelĀ® 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.