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.