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Orange Persian Barley

1 cup pearl barley
3 cups water
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
3 tablespoons orange marmalade
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup slivered and toasted almonds

Place barley and water in medium saucepan; bring 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; add dates, apricots and marmalade. Cook over medium heat, stirring, for 3 minutes. Blend in cumin, salt and pepper. Simmer 2 minutes longer. Stir in cooked barley and almonds. Reduce heat to medium-low and cook until warmed through. Makes 4 servings.

Per serving: 436 calories, 10g protein, 82g carbohydrate, 13g fiber, 10g fat, 0 cholesterol, 306mg sodium.