THAI BARLEY STIR-FRY

1/2 cup regular pearl barley
1 cup water
2 Tablespoons peanut or vegetable oil, divided
2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 cloves garlic, finely chopped
1 cup thinly sliced eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 Tablespoons chopped fresh basil leaves
1 Tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce
1 teaspoon granulated sugar
1 Tablespoon oyster sauce
1 teaspoon soy sauce
3 Tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish

Combine barley and water in small saucepan. Bring to a boil. Reduce to low, cover, and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. In large skillet or wok, heat 1 tablespoon of oil over high heat. Add chicken pieces and garlic. Stir-fry 3 to 4 minutes. Add cooked barley and stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan and keep warm. Heat remaining 1 tablespoon of oil in skillet. Add eggplant, bell pepper, and onion and stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce, and soy sauce. Cook 2 more minutes. Return barley-chicken mixture to skillet and stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch. Serves 4.

CHICKEN AND BARLEY ALFREDO

1/2 cup regular pearl barley
1-1/2 cups water
1 Tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon seasoned salt
1/2 cup shredded Parmesan cheese, divided
8 boneless, skinless chicken breast halves,
about 4 ounces each
4 slices provolone cheese, cut in half
4 thin slices ham, cut in half
1 container (10 oz.) prepared Alfredo sauce
Paprika

Place barley and water in medium saucepan; bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Heat olive oil over medium-high heat in skillet. Add onion and garlic and sauté for 3 to 4 minutes, stirring occasionally. Stir in oregano, pepper, salts, and cooked barley. Cool slightly. Mix in 1/4 cup Parmesan cheese and set aside. Place each chicken breast between two pieces of plastic wrap. Pound until very thin. Remove plastic. To assemble, place one slice each provolone cheese and ham on each pounded chicken piece. Spoon 1/4 cup barley mixture in center of ham. Bring sides of chicken up around filling, making a square package. Secure with toothpicks. Note: Chicken may not completely cover filling. Place chicken packages in a greased baking pan. Bake in 350° oven for 15 minutes. Remove toothpicks. Spoon Alfredo sauce over chicken and sprinkle with remaining 1/4 cup Parmesan cheese and paprika. Bake 15 to 20 minutes longer. Serves 8.

BARLEY PUMPKIN OVERNIGHT WAFFLES

1/2 cup warm water (105° to 115°)
1 package active dry yeast
3 Tablespoons granulated sugar, divided
1 cup all-purpose flour
1-1/2 cups barley flour
2 Tablespoons pumpkin pie spice
1 Tablespoon baking soda
1 teaspoon salt
2 cups low-fat buttermilk
1/2 cup prepared solid-pack pumpkin
2 Tablespoons butter, melted

Combine water and 1 teaspoon of sugar in small bowl. Sprinkle yeast over water and let stand 5 minutes or until surface bubbles to show yeast is working. Combine flours, remaining sugar, pumpkin pie spice, baking soda, and salt in large bowl and set aside. In small bowl, combine buttermilk, pumpkin, and butter. Stir liquid ingredients and yeast mixture into dry ingredients until well-blended. Cover batter and refrigerate overnight. To prepare waffles, heat waffle iron. Pour in 1/2 to 1 cup of batter, according to the size of the waffle iron. Bake until waffles are done. Serves 4.

Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.