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


Herbed Barley & Fruit Pilaf

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

In medium saucepan with lid, bring water to a boil. Add barley and return to a 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, lemon juice, orange juice, salt, oregano, thyme and white pepper. Simmer 5 minutes, stirring occasionally. Add cooked barley; cook 5 minutes longer. Makes 8 servings.

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

Cook's tip:
For a pretty serving presentation, spoon Herbed Barley & Fruit Pilaf into hollowed out orange halves or lemon baskets. Garnish with fresh mint leaves and berries.