Golden Barley Sauté

Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP
TidePointe, A Classic Residence by Hyatt
Serves 8

• 1 pound barley
• 1 quart low sodium chicken broth
• 1/2 cup celery—diced small
• 1/4 cup red pepper—diced small
• 1 tablespoon extra virgin olive oil
• 1/3 cup cranberries
• 1/3 cup almonds, toasted
• 1/2 bunch scallions—sliced thin strips or shreds
• 2 teaspoons herbs—chopped
• 1 teaspoon kosher salt
• 1 teaspoon white pepper

1. Cook barley in chicken stock at a simmer until all stock is absorbed.
2. Turn out onto a sheet pan to cool.
3. Sauté celery and peppers quickly in hot oil.
4. Add remaining ingredients and stir well.
5. Serve immediately