Orange Barley

    What’s cooking

    Submitted by Darleene Lincer, Winter Haven Citrus Growers Association

    When we’re in the mood for a tasty side dish with lots of fiber, we reach for our skillets and Florida’s Natural® Orange Juice. Careful—it could steal the spotlight from your entrée.



    • 1/2 cup carrots, shredded
    • 4 tablespoons onion, finely minced
    • 4 tablespoons butter
    • 1 & 1/2 cups chicken broth
    • 1 cup Florida's Natural® Orange Juice
    • 1 & 1/2 tablespoons grated orange rind
    • 1 & 1/4 teaspoons salt
    • 1 cup uncooked pearl barley, rinsed
    • 1 small orange, peeled and sectioned


    • In a skillet, sauté the carrots and onion in butter until just tender.
    • Stir in the 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