Barley Salad with Cranberries and Cashews

Barley Salad with Cranberries and Cashews

serves 4

1 cup pearled barley
2 tablespoons olive oil
1 - 2 small shallots, diced
1 teaspoon minced garlic
3 cups water
1 teaspoon salt (plus another 1/2 teaspoon or more)
1/2 cup cashew pieces
2 - 3 ounces dried cranberries (about 1/2 a bag of Craisins)
1/4 cup orange juice
1/4 cup julienned sweet carrots
1 ounce honey (or agave nectar)
2 tablespoons balsamic vinegar
optional: lemon juice & apple cider vinegar

Pour the olive oil into a large saucepan, and add the barley, shallots, and garlic to saute over medium-high heat for about five minutes until barley has browned slightly and shallots have softened. Stir occasionally.

Add water and one teaspoon of salt, bring to a boil and then simmer (covered) for about 25-30 minutes or until the barley is tender but still al dente. Add the cashews about half-way through simmering.

Pour the orange juice over the dried cranberries and allow them to soak while cooking the barley.

Once cooked, drain the barley in a colander and then return to the saucepan. Mix in the cranberries and orange juice and carrots.

Combine the honey and balsamic vinegar and heat slightly to mix. Pour over the barley salad, add another 1/2 teaspoon (or more, to taste) and stir. Optional: add a splash of lemon juice or apple cider vinegar to brighten it up for a lunch or brunch side dish.

Serve at room temperature.