Sauteed Brussel Sprouts and Cranberries

1 lb brussel sprouts de stemmed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese crumbled
1/3 cup pecas
2/3 cup barley or any other grain (brown rice or quinoa is great too)
1 tbsp maple syrup
1 tbsp balsamic vinegar
olive oil
salt and pepper
Cook barley or quinoa or brown rice according to directions.  Heat the brussel sprouts, cranberries and olive oil in a skillet over medium. Season with salt and pepper. cook for 8 - 10 minutes. Add balsamic vinegar and maple syrup to coat and remove from heat. Toss grains, sprouts, cranberries ad pecans in a large bowl and top with the cheese