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


BBQ Barley & Beans

1 cup pearl barley
3 cups water
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3/4 cup chopped red onion
1/4 to 1/2 cup sliced jalapeno chiles
2/3 cup prepared barbecue sauce
3 tablespoons prepared Italian salad dressing
2 cups (8 ounces) shredded Cheddar cheese
1 cup crumbled tortilla chips

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. Cool. In large bowl, combine cooled barley, beans, corn, red onion and chiles. In small bowl, combine barbecue sauce and dressing. Pour barbecue dressing over barley salad and toss to coat. Spoon barley salad into serving bowl and top with shredded cheese and crumbled tortilla chips. Makes 8 servings.

Per serving: calories 387, protein 17g, carbohydrates 54g, dietary fiber 13g, fat 14g, cholesterol 30mg, sodium 924mg.