Dried cranberries add sweet tartness to this healthy pilaf dish.
Heat 2 tbsp olive oil in a medium saucepan over medium-high. When hot, add 1 diced onion. Cook until softened, 2 min. Add 4 1/2 cups (375 g) thickly sliced mixed mushrooms. Cook until softened, 2 min. Add 1 cup rinsed pearl barley, 2 cups chicken broth and 1 1/4 tsp salt. Bring to a boil. Reduce heat to medium-low. Cover and simmer until barley absorbs most of the liquid, 18 min. Stir in 1/4 cup dried cranberries and continue simmering until liquid is absorbed, about 10 more min. Stir in 1/4 cup chopped parsley.