Cranberry Barley Pilaf

  • Cooking time60
  • Prep time10
  • Servings6
recipe image Cranberry Barley Pilaf


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


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.