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Barley Pilaf

Sides

Serves 4 Based on Boston Globe Magazine, Sheryl Julian and Julie Riven, January 16, 2005

• 1 tablespoon vegetable oil
• 1 tablespoon margarine
• 1 Spanish onion, finely chopped
• 1 large carrot, finely chopped
• 1 large stalk celery, finely chopped
• Salt and pepper, to taste
• 1 cup pearl barley
• 1/4 cup dried sweetened cranberries
• 1/4 cup dried currants
• 1 quart stock or water
• 1/2 cup slivered almonds, toasted until golden (for sprinkling)
• 2 tablespoons fresh chopped parsley (for sprinkling)

In a large, heavy-based saucepan, heat the oil. When it is hot, add the margarine. When the margarine melts, cook the onion, carrot, celery, and a generous pinch of salt over medium heat, stirring often, for 5 minutes. Turn the heat to low, cover the pan, and let the vegetables cook, stirring occasionally, for 10 minutes more.

Add the barley and turn up the heat. Cook over medium-high heat, stirring constantly, for 2 minutes. Stir in the cranberries, currants, stock or water, and pepper.

Bring to a boil, lower the heat, and cover the pan. Cook the pilaf, stirring often, for 35 minutes or until the barley is cooked through and has absorbed all of the liquid.

Taste for seasoning, add more salt and pepper if you like, and sprinkle with almonds and parsley. Serve at once.