arley is an under-utilized grain that's tasty and great for helping to lower cholesterol. The vegetable broth lends a little sweetness, but if you prefer, you can use low sodium chicken broth instead.

Ingredients:

• 2 teaspoons Napa Valley organic olive oil, divided
  
• 1/2 brown onion, diced (about 1/2 cup)
  
• 1 clove garlic, minced
  
• 5 large white mushrooms, cleaned and diced
  
• 1 scant cup Springfield pearl barley, rinsed and drained
  
• 3 cups Pritikin vegetable broth, shaken
  
• 1 tablespoon Kikkoman Lite soy sauce
  
• 1/3 cup Mariani dried cranberries
  
• 1/4 teaspoon black pepper
  

Instructions:


1. Heat a medium saucepan over medium-high heat. Add 1 teaspoon olive oil. Add the onions, garlic, and mushrooms and cook until clear, about 3 minutes. Add the barley and sauté about 2 minutes until golden brown.
   

2. Pour in the broth and soy sauce. Cover and bring to a boil. Add the dried cranberries and reduce heat to low. Simmer covered for about 45 minutes, stirring occasionally, until barley is tender and broth is absorbed. Season with pepper and serve.