Cranberry Barley Pilaf (Another recipe for Desiree)

I think that this would be the perfect dish for Thankgiving, possibly in lieu of stuffing (if you dare), whether or not you're serving traditional turkey or one of those delectable Tofurkys. Okay, I've never tried Tofurky, and it's probably quite good. I still find turkeys a beautifully delicious bird, but I've never made one myself and since I hate to touch meat, I'd probably make a Tofurky if left to my own devices. Okay, onward! Here it is!

Cranberry Barley Pilaf
½ cup dried cranberries
½ cup unsweetened apple juice
2 Tbsp canola oil
½ medium onion, chopped
1 clove garlic, minced
8 fresh mushrooms, quartered
¾ cup pearl barley
2 cups chicken stock (vegheads can substitute mushroom or veggie stock)
½ cup toasted whole almonds

Preparation:
In a small bowl, soak cranberries in apple juice for 30 minutes.
In a large skillet, heat oil and add onions, garlic and mushrooms. Cook until tender.
Stir in cranberries, apple juice, barley and chicken stock. Bring to a boil, reduce heat to low, cover and simmer until barley is tender and liquid has been absorbed (about 30 minutes).
Remove from heat and stir in almonds. Season with salt and pepper to taste.

I found this recipe on the Internet (credit given to the wonderful people at the Canadian Chicken Board). The link is http://www.chicken.ca/DefaultSite/index.aspx?ArticleID=1263&lang=en-CA.

We served this dish with Moroccan Turkey Burgers.