• 1-3/4 C. chicken broth
• 1 C. orange juice
• 1/4 C. white wine
• 1 C. pearl barley
• 1/4 C. chopped dried apricots
• 1/4 C. raisins in saucepan.
• 1/2 C. toasted slivered almonds
• 1 tsp. grated orange peel

Combine all ingredients. Bring to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle pilaf with toasted slivered almonds and grated orange peel just before serving.