Yield: 8 servings
3/4 cup pearl barley
2 1/4 cups water
1 cup chopped onion
2-3 cloves garlic, finely chopped
1 cup apple, chopped
1 cup dried apricots, snipped into 1/2" pieces (6 oz.)
1/3 cup orange marmalade
2 tsps. freshly grated lemon peel
2 Tbsps. fresh lemon juice
2 Tbsps. fresh orange juice
1 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. ground white pepper
In a medium saucepan with lid, bring water to boil. Add barely and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Reserve.
Spray a large skillet with non-stick cooking spray; saute onion and garlic for 5 minutes, stirring occasionally.
Mix in apples and apricots; sauté 3 minutes more. Blend in marmalade, lemon peel, juices and spices. Simmer 5 minutes, stirring occasionally. Add barely; cook 5 minutes longer; serve immediately.
Recipe from the National Barley Foods Council