Curry Barley with Cranberries, Raisins and Pecans


Curry Barley with Cranberries, Raisins and Pecans
Curry Barley with Cranberries, Raisins and Pecans

Curry Barley with Cranberries, Raisins and Pecans


1 tbsp olive oil

¾ cup onion, chopped

2 cloves garlic, minced (2 tsp)

1½ tsp curry powder

½ tsp turmeric

½ tsp allspice

¼ tsp salt

⅛ tsp pepper

3 cups chicken broth

1 cup dried pearl barley

⅓ cup cranberries

⅓ cup raisins

⅓ cup pecans, coarsely chopped


Heat oil in a skillet over medium heat.  Add onions and saute until crisp-tender, about 4 minutes.  Add garlic and saute for an additional 2 minutes.

Stir curry, turmeric, allspice, salt, pepper and chicken broth. Bring to a boil.

Add barley, cranberries and raisins.  Reduce heat to medium-low, cover and simmer for 40 minutes or until barley is tender and all water is absorbed.

Remove from heat and allow barley to stand, covered, for 10 minutes.  Stir in pecans and serve immediately.

6 servings, 200 calories per serving

Hack:  Leftovers can be stored in the fridge for up to one week or frozen for up to 3 months.


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8 Replies to “Curry Barley with Cranberries, Raisins and Pecans”

  1. I haven’t eaten these Curry Barley dish with Cranberries, Raisins and Pecans yet. But it looks very good, so I would be happy to try it.
    Thanks for sharing the recipe with all the ingredients we need and the process of how to make this Curry Barley with Cranberries, Raisins and Pecans, maybe I’ll give it a try someday.
    I love coming back to your website because you always have great cooking ideas, and I sometimes get inspired to prepare some lunch according to your instructions.
    I wish you all the best and much success,

    1. Nina, thank you for your comments!  I, personally, love to make this barley ahead of time and then I heat it up for a quick breakfast.  Let me know if you decide to try it.

  2. I might have to try this. I love curry but I don’t eat it often because it has so much salt and calories. This might be a great way to get my curry cravings without having to feel guilty for what I’m eating. I’ve not tried barley before in this manner but i’m willing to try it if I can replace curry. 

  3. This looks like it would be a perfect blend of sweet and savory with chewy and crunchy bites. I could see this as the best of all worlds. This is definitely a recipe that I will give a try. I am always looking for new recipes. Tumeric is widely recognized as a superfood and something that I have been looking for ways to incorporate into my cooking.

  4. The sweet, tangy flavors of cranberries and raisins pair wonderfully with the nutty sweetness of pecans! This recipe is not only delicious but also has a few great health benefits. It’s perfect if you’re looking for something different but still easy! I really enjoy cooking up savory dishes in my kitchen. How would you rate this dish, Cynthia? 🙂

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