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Orange Barley Pilaf and Ham Sauté
Source: National Barley Foods Council

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

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 230.2
Total Carbs 28.4 g
Dietary Fiber 4.6 g
Sugars 10.8 g
Total Fat 8.5 g
Saturated Fat 1.5 g
Unsaturated Fat 0.7 g
Potassium 278.9 mg
Protein 10.8 g
Sodium 401.3 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Fruits , 1 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Orange Barley Pilaf
1 tbsp  olive oil
1 tsp  minced garlic
0 1/2 cup  barley, pearl
1 1/4 cup  cold water
0 1/4 tsp  salt
1 tsp  grated orange peel
2 tsp  orange juice
0 1/4 cup  golden raisins
2 each  fresh green onions
1 pinch  black pepper

Ham Sauté
1 tbsp  olive oil
0 1/2 cup  fresh chopped onion
0 1/2 cup  fresh chopped celery
1 cup  sliced carrots
1 cup  fresh mushroom slices
1 cup  fresh broccoli florets
0.3333 cup  cold water
1 tsp  ground ginger
3 tbsp  light soy sauce
3 tbsp  rice vinegar
1 tbsp  light honey
2 tsp  Starch, corn, Argo
2 tsp  sesame oil
1 cup  roasted lean ham, diced
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.

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