CRANBERRY BARLEY

A terrific substitute for rice or potatoes on the dinner table, this thyme-scented barley has lovely tender cranberries throughout. The toasted almond garnish adds a nice crunch. This dish would also make a terrific stuffing for a crown roast of pork or a bed for serving roast turkey or game hens.

SERVES: 6

INGREDIENTS:

• 2 tablespoons unsalted butter
• 1 cup finely chopped sweet onion, such as Vidalia
• 3 celery stalks, finely chopped
• 1 teaspoon dried thyme
• 6 cups pearl barley
• 1 cup dried cranberries
• 5 cups chicken stock  or store-bought chicken broth
• 1 tablespoon canola oil
• Salt and freshly ground black pepper
• 1 cup toasted sliced almonds for garnish

INSTRUCTION:

1. Melt the butter in the pressure cooker over medium-high heat.
2. Add the onion, celery, and thyme and saute for 2 minutes, or until the onion begins to soften.
3. Add the barley and cranberries, stirring to coat them with the butter.
4. Pour in the stock and stir to combine. Drizzle the stock with the oil.
5. Lock the lid in place and cook at high pressure for 18 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Fluff the barley, season with salt and pepper, and transfer to a serving bowl.
8. Sprinkle the salad with the almonds and serve immediately.