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1 cup uncooked barley.

1-2 cups diced chicken (precook, or cook in the barley. Doesnt matter).

4 oz of fresh or frozen peas.

1 medium onion diced, or 1/2 cup of pearl onions.

2 cloves of pealed minced garlic.

2 tsp ground cumin.

1/2 tsp curry powder (optional).

1 - 2 pinch of herbs du province (you may use whatever you have. Italian seasoning if nothing else).

1/2 tsp ground cinnamon (more if yours isnt fresh).

2 tbl teriyaki sauce (the nice thick type with the minced garlic, ginger, molasses. For a hotter dish, add more ginger).

1 tbl honey (dont add till mostly cooked, as it slows down the absorbtion of water in the barley).

Put all seasoning, sauce, and barly in a pot or deep sauce pan and cook like rice (2+ cups water per 1 cup barley). depending on the age of your barley, and how done you like it, you may need to add more water as you go. Can take almost an hour to absorb enough water. Much like cooking groas, you need to check how they are doing. Too crunchy/chewy? Add more water and time. Mine took at least an hour. Not what the package said at all. May have been old. Your milage may vary, be flexable with this recipe.

About halfway through add uncooked chicken. This allows enough time to cook, but not get rubbery.

If using cooked chicken, add it when adding the peas.

About 10 - 15 from being done, add peas and onions. You may add onions earlier if you like them more cooked, but peas are delicate.

In the last 5 - 10 minutes, add the honey. This takes the edge off the spice, and ballances everything out.

Keep covered the entire time you are cooking. Make sure to stir off the bottom to prevent sticking or burning occasionally. Turn off heat and allow to absorb any other remaining moisture. You can leave it for another 30 minutes this way at least.

Serve warm to hot. It's even good cold the next day in a bento box with chopsticks. Works well with some hot mustard too.