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Cornish Hens with Moroccan Barley
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Cornish Hens with Moroccan Barley

1 cup pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped onion
2 fresh Jalapeno chiles, seeded, deveined and chopped
2 cloves garlic, finely chopped
Salt
2/3 cup plus 1 tablespoon white wine or orange juice, divided
2 teaspoons ground ginger
Ground black pepper
1-1/2 teaspoons ground cumin, divided
1 cup mixed dried fruit, chopped
¾ cup sliced almonds, toasted
½ cup chopped fresh cilantro leaves
2 Cornish game hens, rinsed and patted dried (cut each hen into quarters)
1/3 cup orange marmalade
4 drops red pepper sauce

In medium saucepan with lid, bring water to a boil.  Add pearl barley and return to boil.  Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.  Cool barley slightly.  In medium skillet, heat olive oil over medium heat.  Add onion, chiles, garlic and ½ teaspoon salt; sauté for 5 minutes, stirring occasionally.  Stir in 2/3 cup white wine or orange juice, all of ginger, 1 teaspoon pepper, 1 teaspoon cumin and 1-1/2 teaspoons salt.  Mix in cooked barley, dried fruit, almonds and cilantro.  Spray 9 x 13-inch baking dish with non-stick cooking spray.  Spoon barley-fruit mixture into dish.  Place Cornish game hen quarters, skin side up, on top of barley.  Sprinkle with 1 teaspoon salt and 1 teaspoon pepper.  Roast in preheated 450° F oven for 15 minutes.  Reduce temperature to 400° F and roast 20 minutes longer.  In small bowl, combine marmalade, remaining 1 tablespoons wine or orange juice, remaining ½ teaspoon cumin and red pepper sauce.  Brush marmalade mixture on hens during last 10 minutes of roasting.  Game hens are done when juices run clear.  Serve a portion of barley with each game hen quarter.  Makes 8 servings.

Per serving: calories 435, protein 21g, carbohydrates 43g, fiber 7g, fat 20g, cholesterol 84mg, sodium 933mg.