Barley Risotto with Wild Mushrooms
Wild About Barley
Barley-Stuffed Tomatoes
Barley-Stuffed Squash
Barley Mushroom Pilaf
Country Corn and Barley Relish


Barley Citrus Sauté

¾ cup pearl barley
2-1/4 cups water
1 cup chopped onion
2-3 cloves garlic, finely chopped
1 cup chopped apple
1 cup (6 ounces) dried apricots, snipped into ½-inch pieces
1/3 cup orange marmalade
2 teaspoons grated fresh lemon peel
2 tablespoons fresh orange juice
1 teaspoon salt
½ teaspoon dried leaf oregano, crushed
½ teaspoon dried leaf thyme, crushed
¼ teaspoon ground white pepper

In medium saucepan with lid bring water 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. Set aside. Spray large skillet with non-stick cooking spray; sauté onion and garlic for 5 minutes, stirring occasionally. Mix in apple and apricots and sauté 3 more minutes. Blend in marmalade, lemon peel and juice, orange juice, salt, oregano, thyme and white pepper. Simmer for 5 minutes, stirring occasionally. Add barley; cook 5 minutes longer. Makes 8 servings.

Per serving: calories 182, protein 3g, carbohydrates 44g, fiber 4g, fat 4g, cholesterol 0, sodium 302mg.