- Prep time 20 minutes
- Total time 1 hour
- Portion size 8 servings
Ingredients
Method
In saucepan, bring 6 cups of water to boil. Stir in barley. Reduce heat to medium, cover and simmer until liquid is almost completely absorbed, about 30 minutes. Add broccoli to saucepan; cook until tender-crisp, about 3 minutes. Add cranberries and continue cooking for 1 minute. Remove pan from heat and let stand, covered, until liquid has completely absorbed, about 5 minutes. Season with salt and pepper.
Transfer barley mixture to serving dish. Sprinkle with pecans and drizzle with Cranberry Vinaigrette; toss to coat.
Cranberry Vinaigrette
In small bowl, whisk together 1/3 cup olive oil, 1/4 cup each cranberry juice and chopped fresh flat-leaf parsley, 2 tbsp cider vinegar, 1 tbsp maple syrup and 1 shallot, finely chopped. Season with salt and pepper. (Make-ahead: Can be covered and refrigerated for up to 3 days.) Makes about 1 cup.
Nutritional facts PER EACH OF 8 SERVINGS
- Calories 450
- Total fat 18 g
- Saturated fat 3 g
- Cholesterol 0 mg
- Sodium 250 mg
- Total carbohydrate 64 g
- Fibre 12 g
- Sugars 20 g
- Protein 8 g
- Iron 2.4 mg
