| Fast Prep

2 ways with barley

start to finish: 15 minutes | MAKES: 4 servings 

• 3 cups reduced-sodium chicken broth or vegetable broth
• 1¼ cups quick-cooking pearled barley

1. In a medium saucepan bring broth to boiling. Slowly stir in barley. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until tender. Drain if necessary.

MANGO-CHIPOTLE BARLEY (BELOW LEFT): After cooking barley, add chopped, peeled mango; thawed frozen corn; rinsed and drained black beans; snipped fresh cilantro; and minced canned chipotle chile pepper. Drizzle with freshly squeezed lime juice to taste. If desired, add 1 tsp. adobo sauce from the chipotle chile peppers. Toss gently with a fork.

ONE-POT TACO BARLEY (BELOW RIGHT): After cooking barley, add thawed frozen corn, shredded cooked chicken or crumbled cooked ground beef, cheddar cheese cubes, and torn romaine lettuce. Add taco seasoning to taste. Toss gently with a fork. Top with crushed tortilla chips.

2 Ways with Barley