You will need:
1 cup quick cooking barley
2 cups low/no sodium chicken or vegetable stock
1 cucumber, halved, seeded if necessary, and chopped
Chopped pecans, dry toasted, to taste (I used around a fourth to a third cup)
A handful of dried cranberries
3 green onions, chopped
A medium handful of parsley chopped fine
In a saucepan bring two cups of chicken stock to a boil. Add salt (a dash for low sodium, a fourth teaspoon or so for no sodium stock), pepper, garlic powder, and paprika to the stock. Add the cup of barley and stir. Follow the directions on the packaging for cooking details but it will be 10-15 minutes at a simmer until the barley is tender. For traditional barley follow the same instructions but cook 35 minutes.
As the barley cooks prepare the parsley, nuts and vegetables. When the barley is finished cooking let it sit for about 3 minutes with the lid on and then add your prepped ingredients. Stir to combine.
Serves around 6 and works well with any grilled meat and plays nice with other veggies/salads as sides.