Cranberry Pecan Breakfast Pilaf

Sprinkle each serving of this hot breakfast cereal mixture with cinnamon-sugar.

Ingredients:

• 1/4 cup lower-fat margarine
• 1/2 cup uncooked regular brown rice
• 1/2 cup regular pearl barley
• 1/2 cup chopped pecans or walnuts
• 1/2 cup dried cranberries
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups apple cider
• 1 6-ounce container lowfat vanilla yogurt

Directions:

In a large skillet melt margarine over medium heat. Add rice, barley, and nuts; saute for 5 minutes. Stir in cranberries, brown sugar, salt, and cinnamon. Add apple cider. Cook, covered, about 35 minutes or until rice is tender and liquid is mostly absorbed, stirring occasionally. To serve, spoon into serving bowls and top with yogurt.

Number of Servings: 2-3

Notes from the Cook: You can use any flavor of yogurt. Raisins or dried cherries can be easily substituted for the cranberries for a variation.