Serves 6.
1/2 Cup Pearl Barley
1 1/2 Cups Vegetable Stock
1/2 Cup Dried Cranberries (or Dried Cherries)
1/2 Cup Toasted Almonds, chopped
2 Medium Pears, washed, cored and sliced thin
METHOD:
In large heavy saucepan over medium-high heat, place barley. Cook until pale golden in color, shaking pan occasionally, about 10 minutes. Add vegetable stock and bring to a boil. Add in dried cranberries. Reduce heat to medium-low, cover and simmer until the barley is tender and broth is absorbed.
Season to taste with salt and pepper. Add in almonds and sliced pears. Finish with one tablespoon of butter, or drizzle with vinaigrette of choice.
