Barley, vegetable dishes make healthy choices for summer

Summer's wealth of fresh vegetables means more variety of choice and color for vegetarians. Adding grain to the vegetables rounds out nutritional value nicely, as in these recipes for Garden Patch Barley Medley, a casserole dish, and Barley Vegetable Pockets. Serve one or both for a nourishing meal, accompanied by soup, bread, yogurt and fruit for dessert.

Garden Patch Barley Medley

• 2 tablespoons olive oil
• 3/4 cup regular pearl barley
• 1 large onion, sliced and separated into rings
• 1 clove garlic, finely chopped
• 2 cups vegetable broth (see note)
• 2 large tomatoes, cut into wedges
• 2 large carrots, sliced
• 1 medium green bell pepper, seeded and cut into 1-inch strips
• 1 medium zucchini, sliced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 cups fresh green peas or 10-ounce package frozen green peas
• 1 teaspoon Italian herbs
• Salt and pepper to taste

Heat oil in large skillet. Add barley, onion rings and garlic. Saute over medium heat about 5 minutes or until barley and onions are golden. Add broth; cover and cook 30 minutes longer, stirring occasionally. Add remaining ingredients; cover and continue to cook 15 minutes longer or until vegetables and barley are tender. Adjust seasonings.

Makes 6 servings.

Note: Nonvegetarians may substitute chicken or beef broth.

Nutrition facts per serving: 219 cal., 9 g pro., 6 g fat, o g chol., 36 g carbo., 9 g fiber, 335 mg sodium.

Barley Vegetable Pockets

• 1/2 cup regular pearl barley
• 1 and 1/3 cups water
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 cup shredded carrot
• 1/2 cup finely sliced green onion
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• Pita bread

Combine barley, water and salt in saucepan; bring to boil. Reduce heat, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked barley. Cool barley mixture to room temperature. When cool, stir in carrot, green onion, mint leaves and parsley. Season with salt and pepper. Spoon barley filling into salad bowl and serve as a dip with pita bread halves, or serve in pita breads.

Makes about 21/2 cups filling.

Nutrition facts per 1/2 cup of filling: 126 cal., 4 g pro., 3 g fat, 0 g chol., 4 g fiber, 651 mg sodium.