Barley Pilaf with Fennel, Pecans and Cranberries

1. 1

   Set a heavy 2-quart Dutch oven over medium heat.

2. 2

   Add the pecans and toast until fragrant, stirring occasionally, about 2 minutes.

3. 3

   Tip the nuts out of the pot onto a chopping board.

4. 4

   Add the barley flakes to the pot and toast, stirring frequently, until the flakes are aromatic, about 2 minutes.

5. 5

   Push the barley aside.

6. 6

   Add the butter to the empty side of the pot, and as it melts, stir in the fennel seeds.

7. 7

   Let them sizzle in the butter for 30 seconds or so.

8. 8

   Then stir the butter into the flakes.

9. 9

   Stir in the broth, cranberries, and salt.

10. 10

    Bring to a boil.

11. 11

    Cover and reduce the heat to low.

12. 12

    Simmer for 5 minutes.

13. 13

    If the flakes arent tender and all of the liquid has been absorbed, stir in a few tablespoons of water, cover, and continue cooking until done.

14. 14

    Chop the pecans coarsely and stir them into the barley.

15. 15

    Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.