Barley Pilaf with Sun-Dried Cranberries*

Serves 6

1/2 C sun-dried cranberries
3 C chicken broth
1 C finely chopped onion
1 C finely chopped carrot
3 cloves garlic, minced
1 tsp dried thyme leaves
1/2 1b barley
1/2 1b mushrooms, coarsely chopped
1/2 C finely chopped parsley
Pepper to taste

Soak cranberries in 1 C hot water for 30 minutes. Heat chicken broth in a large enamel pot. Add onions, carrots, garlic, and thyme. Cover and cook 15 minutes, or until soft. Add barley and mushrooms. Cover and simmer for 40 minutes, stirring often. Add cranberries with water, stir, cover, and continue to cook for 15 minutes, or until barley is soft and liquid is absorbed.