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Turkey Barley Skillet Supper
Curried Turkey and Barley Casserole
Orange Barley Pilaf and Ham Sauté
Fillet of Sole with Barley and Asparagus
German Beef and Barley Bake
Baked Chicken with Apples and Barley
Chicken Kabobs w/ Greek Barley Salad
Beef and Barley Burgers
Turkey Barley Stir-Fry
Bayside Barley Supper
Thai Barley Stir-Fry
Barley-Tuna Casserole
Savory Barley Stroganoff
Lamb and Barley Casserole
Barley-Stuffed Bells
Cornish Hen and Orange Barley

Mexican Barley Wraps

1/2 cup pearl barley
1-1/2 cups water
3/4 pound lean ground turkey
1 cup prepared chunky salsa
1 cup frozen corn, thawed
1 can (4 ounces) diced green chiles
1 can (2.2 ounces) sliced olives, drained
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon garlic powder
3 cups shredded Cheddar cheese
12 flour tortillas (6 to 7-1/2 inches), warmed
Additional salsa, for dipping

In small 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.  In large non-stick skillet sauté turkey until crumbled and cooked.  Drain well.  Stir in cooked barley, salsa, corn, chiles, olives, cumin, oregano and garlic powder; simmer 15 minutes.  Stir in cheese.  Spoon barley mixture into tortillas; roll and serve.  Pass around extra salsa for dipping.  Makes 12 wraps.

Per wrap: calories 304, protein 16g, carbohydrates 27g, fiber 2g, fat 15g, cholesterol 52mg, sodium 594mg.