Source: National Barley Foods Council

Ham and vegetables cooked in an Asian inspired sauce served over orange infused barley pilaf.

Servings

Orange Barley Pilaf
1 tbsp olive oil
1 tsp minced garlic
0.5 cup barley, pearl
1.25 cup cold water
0.25 tsp salt
1 tsp grated orange peel
2 fresh green onions
1 pinch black pepper
2 tsp orange juice
0.25 cup golden raisins

Ham Sauté
1 tbsp olive oil
0.5 cup fresh chopped onion
0.5 cup fresh chopped celery
1 cup sliced carrots
1 cup fresh mushroom slices
1 cup fresh broccoli florets
0.33 cup cold water
1 tsp ground ginger
3 tbsp rice vinegar
1 tbsp light honey
2 tsp Starch, corn, Argo
2 tsp sesame oil
1 cup roasted lean ham, diced
3 tbsp light soy sauce

Orange Barley Pilaf
1 In medium saucepan, heat 1 tablespoon olive oil. Add garlic and barley. Sauté 2 to 3 minutes.
2 Add water and salt. Bring to boil.
3 Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed
4 In last 10 minutes of barley cook time, in small bowl, combine grated orange peel, orange juice, raisins, green onion and black pepper. Stir to blend.
5 Toss with cooked barley and keep warm until ready to serve.
Ham Sauté
1 While barley is cooking, in large skillet, heat oil over medium.
2 Add onion, celery, carrots, mushrooms and broccoli. Sauté 1 to 2 minutes.
3 Add water. Bring to boil and continue to cook 3 minutes.
4 In small bowl, whisk ginger root, soy sauce, rice wine vinegar, honey, cornstarch and sesame oil.
5 Add to vegetables. Cook for 3 minutes or until mixture thickens, stirring continuously.
6 Add ham. Cook until thoroughly heated.

Arrange Orange Barley Pilaf on serving platter and top with Ham Sauté. Chicken or turkey may be substituted for ham.