Anyone know a good recipe for barley?!

Anyone know a good recipe for barley?

....other than putting it in a soup?

I am interested in main dishes and side dishes.

34 minutes ago
Wow, I never dreamed I'd get so many responses---thank you all so much! It's going to be tough picking a winner here.

I love seeing people use barley =) It is so underused these days.

Southwest Barley Salad -

3 cups reduced-sodium chicken broth
3/4 cup uncooked medium pearl barley
1 cup fresh or frozen corn
1 cup canned black beans, rinsed and drained
3/4 cup chopped sweet red pepper
1/2 cup chopped green pepper 1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1 garlic clove, minced
1/2 cup salsa
3 Tbs. reduced-fat sour cream
2 Tbs. lime or lemon juice

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.

Just before serving , combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold. Yield 6 servings

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Barley Antipasto

1 cup pearl barley
3 cups water
1/2 lb provolone cheese, cut into 1/4-inch cubes
1/2 lb salami, cut into small dice (use good Italian salami for the best results)
1 (16 ounce) can artichoke hearts, drained and quartered
1 cup pepperoncini peppers, rings drained (or 2/3 cup whole pepperoncini, drained and sliced into rings)
3/4 cup red bell peppers, seeded and chopped
8 medium white button mushrooms, sliced
1/2 cup kalamata olives or black olives, chopped
1/4 cup fresh parmesan cheese, shredded (don't use the dried stuff in the green canister)
3 tablespoons fresh basil leaves, chopped
3 tablespoons fresh Italian parsley, chopped
1/3-1/2 cup Italian dressing (either store bought or your own recipe)

Bring water to boil in a medium saucepan.
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 cooked and cooled barley, cheese, salami and vegetables.
Drizzle with salad dressing and toss to coat.
Cover and chill 2 hours.
Just before serving, toss again, adding more dressing if necessary.

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Fillet of Sole with Barley and Asparagus

1 cup pearl barley
3 cups water
1 can (14-1/2 ounces) diced tomatoes and juice
1 tablespoon Italian seasoning
4 fresh sole fillets, about 12 ounces (if using frozen fillets, defrost)
1 tablespoon fresh lemon juice
12 fresh asparagus spears, trimmed to 6 inches in length and blanched (if using frozen asparagus, defrost)
1/3 cup low-fat mayonnaise
2 tablespoons chopped green onion
2 tablespoons Dijon-style mustard
2 tablespoons grated fresh Parmesan cheese

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. In 11x7x2-inch baking dish, combine cooked barley, tomatoes and juice, and Italian seasoning. Sprinkle each sole fillet with lemon juice. Place 3 asparagus spears in center of each fillet and roll up. Arrange rolled fillets on top of barley, seam-side down. Set aside. In small bowl combine mayonnaise, green onion and mustard. Spoon sauce over fillets and sprinkle with Parmesan cheese. Bake in preheated 350° F oven for 25 minutes or until sole flakes easily with fork. Makes 4 servings