2 cups fat-free low-sodium chicken broth
1 cup quick-cooking barley
2 tablespoons unsalted butter
2 tablespoons sliced almonds
12 ounces Brussel sprouts, thinly sliced (about 3 cups)
2 cloves garlic or thinly sliced shallots
Assorted left-over turkey, warmed—optional
Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
Meanwhile, toast almonds in large skillet on medium heat stirring, until toasted, about 2 minutes. Transfer to a plate. Add the butter, Brussels sprouts, garlic or scallions, lemon zest, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl. Add the barley and almonds to the bowl and toss.
Plate the barley and top with warmed turkey. If you have left over cranberries they would be great on top too.