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Barley and Cranberry Pork Stew
Source: National Barley Foods Council

A thick, tasty pork stew cooked with barley, cranberries, and rutabaga.

Prep Time: 15 minutes
Cook Time: 80 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 394.5
Total Carbs 39.3 g
Dietary Fiber 7.4 g
Sugars 15.6 g
Total Fat 11.8 g
Saturated Fat 3.9 g
Unsaturated Fat 1.1 g
Potassium 830.0 mg
Protein 28.3 g
Sodium 1101.7 mg
Dietary Exchanges
1/2 Fat , 3 Vegetables , 1 Fruits , 3 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
2 lb  boneless pork loin
1 1/2 cup  fresh chopped onion
4 each  medium garlic cloves
2 tsp  salt
1 tsp  cumin seeds
1 tsp  paprika
0 3/4 tsp  black pepper
1 each  Rutabaga, fresh, large
2 each  fresh carrots
0 1/2 oz  bay leaf
5 cup  tap water
1 cup  white wine
5 tsp  low sodium chicken broth
15 oz  canned unsalted diced tomatoes
0 3/4 cup  barley, pearl
0.6667 cup  dried cranberries
  1. In 6-quart pan with cover, heat oil over medium-high heat.
  2. Add pork cubes in batches, stirring and cooking until browned on all sides (about 4 to 5 minutes per batch). Remove each batch from pan and set aside.
  3. Add onion and garlic to pan; cook, stirring, for 4 minutes.
  4. Season with salt, cumin, paprika and black pepper.
  5. Stir in sliced rutabaga and carrots; cook for 4 minutes.
  6. Mix in bay leaves, water, wine, chicken stock concentrate, tomatoes and juice, and barley. Bring mixture to a boil.
  7. Reduce heat to low, cover and cook for 30 minutes.
  8. Stir in reserved pork and cranberries. Cook for 15 to 20 minutes longer.
  9. Remove bay leaves. Serve in soup bowls.

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