Mediterranean Barley Chicken Salad   Barley Niçoise
Orange Barley Pilaf and Ham Sauté   Fillet of Sole with Barley and Asparagus
Barley Salmon Alfredo   Savory Barley Stroganoff   German Beef and Barley Bake
Greek Barley Chicken Salad   Turkey Barley Stir-Fry   Lamb & Barley Curry
Turkey Barley Skillet Supper   Bayside Barley Supper   Thai Barley Stir-Fry
Cheesy Barley Bean Bake   Baked Chicken with Apples and Barley
Hardy Barley and Chicken Casserole


Hardy Barley and Chicken Casserole

1 cup pearl barley
3 cups chicken broth
2 tablespoons butter
1 tablespoon curry powder
1 pound fresh button mushrooms, sliced
1/2 cup chopped onion
3 cups cooked and cubed chicken
1/2 cup sliced almonds
1 cup sour cream
2 tablespoons dry white wine or dry sherry
Salt and ground black pepper, to taste

In medium saucepan with lid bring chicken broth to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In the meantime, melt butter in skillet. Add curry powder, mushrooms and onion. Sauté 3 to 5 minutes or until onion is translucent. Add mushroom-onion mixture to cooked barley along with remaining ingredients. Spoon into oiled 2-quart casserole. Cover and bake 45 minutes in 350° F oven. Remove cover and bake 5 minutes longer. Makes 4 servings.

Per serving: calories 681, protein 44g, fat 34g, carbohydrates 52g, cholesterol 125mg, fiber 11g, sodium 924mg.