Fall is certainly in the air here in New Hampshire..and this Barley Pilaf is a great side dish.. serve with baked tofu and greens.. or my awesome Kale Salad..
Pecan Cherry Barley Pilaf/Stuffing:
4 tablespoons Olive Oil
1 teaspoon Poultry Seasoning (salt free)
1 large onion, chopped
5 cloves garlic, minced
1/2 cup celery, chopped
1 teaspoon sea salt
4 Cups cooked Barley (or bulgur or other grain *)
1 cup dried cherries or cranberries
1 1/2 cups pecans, chopped
1 cup fresh parsley
1 tablespoon each fresh thyme and sage
Pinch freshly grated nutmeg
½ - 1 cup low-sodium vegetable broth mixed with 1-2 tablespoons soy sauce
Freshly ground pepper to taste
1. Sauté onion, garlic and celery with poultry seasoning, salt and pepper
2. Add Barley, cherries and pecans and fresh herbs... Cook over medium heat for 15 minutes, adding broth as needed
3. Finish with fresh parsley
4. Taste and adjust seasonings
*Substitute Quinoa, Brown Rice or your favorite cooked grain for the barley
*To cook barley, add 2 cups barley to 9 cups water. Bring to a boil, uncovered then reduce heat to a medium simmer. Cook for 45 minutes to an hour or until barley is tender. Drain in a fine mesh strainer if needed.
This freezes well, so make the whole batch and freeze half of it... or make it ahead of time and freeze for Thanksgiving!
Can you believe we are heading into Fall?