1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.

1 cup coarsely chopped unpeeled seedless cucumber
1/2 cup chopped peeled jacama
1/2 cup chopped red bell pepper
1 tablespoon lime juice
1 tablespoon honey
1/4 teaspoon salt
2 seedless oranges, peeled and coarsely chopped
2 chipotle chiles in adobo sauce (canned), chopped
12 oz whole-grain tortilla chips

1. In medium bowl, mix all ingredients except chips.

2. Swerve immediately with chips, or cover and refrigerate until serving time.

Olive oil
1/4 c. almonds, chopped
1 onion, chopped
1 clove garlic, minced
2/3 c. brown rice
1/3 c. barley, washed
2 c. beef broth
1/4 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
Freshly ground pepper
1/4 c. parsley, chopped

Methods:

Stir almonds in oil until lightly browned. Add onions and garlic and cook until limp. Add rice and barley, stir. Add broth, wine, seasonings and parsley. Bring to a boil and reduce heat to simmer. Cover and cook about 45 minutes.

1 c. pearl barley
1/4-1/2 c. pine nuts
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 c. chicken or beef stock
Chopped parsley for garnish

Methods:

Preheat oven to 350 degrees. Rinse and drain barley. Toast pine nuts in 1 tablespoon butter. Remove nuts with slotted spoon and set aside.

Add remaining 2 tablespoons butter to skillet, add onion and barley, stirring until barley is toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1 1/2 quart casserole. Pour hot stock over casserole and mix well. Bake uncovered 1 hour and 15 minutes. Garnish chopped parsley.

1 1/2 oz. dried mushrooms
2 c. water
1/2 c. barley
8 c. beef stock, bouillon or consomme
Salt to taste
6 tbsp. sour cream (opt.)

Methods:

Wash mushrooms, rinse and soak in 2 cups water several hours overnight before starting soup. Save water. Strain water in which mushroom soaked through cheesecloth. Combine water with rinsed barley, chopped mushrooms and stock. Bring to a boil and simmer, tightly covered, until barley and mushrooms are entirely soft (1 hour or more). Salt to taste. Cool soup slightly before stirring in sour cream.

3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained & chopped
2 tsp. drained basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt & freshly ground black pepper
1/4 c. fresh parsley, chopped (optional)

Methods:

Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomato paste and tomatoes. Bring mixture to boil. Stir in barley and lentils. Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley, if desired. 8 servings.

5 tbsp. butter
1/2 c. slivered almonds
1 med. onion, chopped
1 c. pearled barley
1/2 c. minced parsley
2 cans chicken broth
1/4 c. minced chives
Fresh pepper to taste

Methods:

Rinse barley in cold water and drain. Saute nuts in 2 tablespoons butter until golden. Add remaining butter and saute barley and onion until tender. Add remaining ingredients. Heat broth to boiling and pour over barley. Bake at 375 degrees for 1 hour and 10 minutes, uncovered.

1 c. barley (yellow front box)
1 stick butter
3 c. water
1 lg. can mushrooms, drained
3 bay leaves
1 pkg. onion soup mix

Methods:

Brown barley in butter until very brown. Bake for 1 1/2 hours at 325 degrees. Remove bay leafs before serving.

3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream

Methods:

Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.

2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk

Methods:

Sauté onions, mushrooms, minced garlic and dried rosemary in butter. Pour in 6 cups bullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.

Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.

Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat. Season with salt and pepper, to taste.