Barley-Stuffed Zucchini       Barley Cheese Bake
Savory Barley Bean Bake     Barley Caponata
Barley & Beans Olé             Barley and Bean Wraps

Barley and Bean Wraps

3 cups cooked pearl barley, cooking directions below
1 cup prepared thick and chunky salsa
9 whole-wheat, fat-free tortillas (7-inch size)
1 can (16 ounces) fat-free refried beans
1/4 cup fresh cilantro leaves
2 canned jalapeno chiles, sliced (optional)
1-1/4 cups shredded Cheddar cheese

Combined cooked barley and salsa. For each wrap, spread about 3 tablespoons refried beans on tortilla. Spoon 1/3 cup of the barley-salsa mixture over beans. Top with a few cilantro leaves and jalapeno slices, if desired. Sprinkle with about 2 tablespoons shredded cheese. Roll filled tortilla to form a wrap. To microwave: Place wrap, seam side down, on microwave-safe plate and microwave on HIGH power for 1 to 2 minutes or until hot. To bake: Place wrap, seam side down, on baking sheet and bake in 350 F oven for 10 to 15 minutes. Serve. Makes 9 wraps.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. NOTE: Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.