Ingredients

• 1/2 cup carrots, shredded
• 4 tbsp. onion, finely minced
• 4 tbsp. butter
• 1-1/2 cups chicken broth
• 1 cup Florida's Natural® Brand Premium orange juice
• 1-1/2 tbsp. grated orange rind
• 1-1/4 tsp. salt
• 1 cup uncooked pearl barley, rinsed
• 1 small orange, peeled and sectioned

Instructions

In a skillet, sauté carrot and onion in butter until just tender. Stir in broth, orange juice, orange rind, salt and barley; cover, reduce heat to low, and cook until barley is tender, 30-40 minutes. Spoon into a serving dish and top with orange sections. Serves 4.

Compliments of Darleene Lincer, Winter Haven Citrus Growers Association

Print Recipe