Orange Barley Pilaf and Ham Sauté

Orange Barley Pilaf
2 tablespoons olive oil, divided
1 clove garlic, finely chopped
1 cup pearl barley
2-1/2 cups water
Salt
1 teaspoon grated orange peel
3 tablespoons orange juice
1 orange, peeled, segmented and cut into pieces
1/2 cup golden raisins
2 green onions, sliced
1/4 teaspoon ground black pepper

In medium saucepan with lid heat 1 tablespoon olive oil. Add garlic and barley; sauté 2 to 3 minutes. Add water and 1/2 teaspoon salt. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In the meantime, combine remaining 1 tablespoon olive oil, 1/4 teaspoon salt, grated orange peel, orange juice, orange pieces, raisins, green onion and black pepper; stir to blend. Toss with cooked barley and keep warm until ready to serve.

Ham Sauté
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup sliced celery
1 cup sliced carrots
1 cup sliced button mushrooms
1 cup broccoli florets
1/3 cup water
1 tablespoon grated fresh gingerroot or 1 teaspoon ground ginger
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
2 teaspoons sesame oil
1 cup cooked and cubed ham (may substitute cooked and cubed chicken or turkey)

Heat oil in skillet. Add onion, celery, carrots, mushrooms and broccoli; sauté 1 to 2 minutes. Add water; bring to boil and continue to cook 3 minutes. Combine gingerroot, soy sauce, rice wine vinegar, honey, cornstarch and sesame oil. Add to vegetables. Continue to cook and stir for 3 minutes or until mixture thickens. Stir in ham; cook until heated through.

To serve
Arrange Orange Barley Pilaf on serving platter or 4 dinner plates. Top with Ham Sauté and serve. Makes 4 entrée servings.