Savory Barley and Cranberry Porridge

HomeClinics & ProgramsELLICSR KitchenSavory Barley and Cranberry Porridge

Skill Level	Intermediate

Preparation Time	25 minutes	Total Time	65 minutes
Servings	6	Cost Per Serving	$0.94

1 cup	Pigeon Peas or Navy Beans
3/4 cup	Pot Barley
4 cups	Vegetable Stock or Chicken Stock
1/2 cup	Onion, small dice
2 cloves	Garlic, minced
3/4 cup	Carrot, small dice
1 cup	Mushrooms, sliced
1/2 cup	Fresh or Frozen Cranberries
2 Whole	Bay Leaf
1 piece	Cinnamon Stick
1 tbsp	Fresh Thyme, finely chopped
1 1/2 tbsp	Olive Oil
1/2 tsp	Sea Salt and Freshly Ground Black Pepper

Soak beans overnight if possible or cover in boiling water and allow to sit for 1 hour.
Rinse barley.
Heat oil in a large pot over medium heat and sauté the onions, garlic, mushrooms and carrot until soft.
Add the barley, beans, vegetable stock, cranberries, bay leaves, cinnamon and thyme. Bring to a boil then reduce to simmer for 40 minutes.
Most of the liquid should be absorbed and have the consistency of a porridge. Season with salt and pepper to taste.

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