Beef, vegetable & barley soup, with a nice tomatoey broth. It's great in winter, but fabulous with fresh spring vegetables too. Mmm...

Barley risotto! Use 6 parts liquid (I use white wine and chicken stock) to 1 part dried barley- you can add the liquid all at once and just stir it occasionally and it turns out great!

This Chipotle barley salad is one of my favorites!

http://www.biggirlssmallkitchen.com/2011/07/meatless-monday-chipotle-barley-salad-with-corn-zucchini-and-radishes.html

barley tea!

I recently made a soup with black beans and black barley. Vegetarian, but with a very smoky, meaty broth. You could make it with regular barley instead - in fact it would cut the cooking time down by quite a bit!

Mushroom barley soup is one of my favorites. otherwise, I use it just like I use rice and other grains and just toss it with some sauteed veggies and some sort of sauce (olive oil, tomato sauce, etc). It also makes a great base for a salad!

The great thing about pearl barley is you can cook it in your rice cooker even if it doesn't have any special settings. Ditto on barley salads. We also make a version of fried rice when we have leftover barley. Basically you can cook pearl barley using whatever broth you have around as the cooking liquid and it makes a solid center for a meal--just match with your favorite veg and protein and you have an easy hearty dinner.

My family's very favorite barley pilaf recipe, which comes from an old Reader's Digest cookbook my Mom had, is often requested and is my favorite barley recipe. I found the recipe online, I don't know why this website has it listed as "Asian cuisine" but it is the same one. It is delicious, kind of like a barley risotto. My mom omits the raisins but we like them.
http://www.ifood.tv/recipe/nutted-lemon-barley-pilaf

Just cook it up like rice, with salt, and serve it up with butter as a side instead of rice or mashed potatoes. It's (almost) a whole grain! My one year old likes to pick up the grains and feed herself, so it's a pretty accessible/agreeable flavor.

My suggestion: jambalaya. Won't make a huge dent in your stores of pearl barley, but it is delicious.

Barley salads - toss cooked barley with with whatever veggies you have on hand (raw or lightly cooked) and some vinaigrette. Yum.

I'm going to second the vote for a barley risotto, it has a lovely bite and flavor. If you'd like a recipe to start from, there's a great one on Smitten Kitchen.

Barley salads, barley soup, barley risotto. I'm with all the rest. Here is a recipe I love from SmittenKitchen via Gourmet. It's a mediterranean barley and eggplant salad. I sub in feta for the ricotta salata http://smittenkitchen.com/2007/03/recipe-liberation-day/

Barley water. You can use the barley then for breakfast.

Scandi Foodie has a great recipe for baked pearl barley porridge that would be divine for breakfast - http://scandifoodie.blogspot.com/2011/07/baked-pearl-barley-porridge.html

This is a good recipe I've made quite a few times.

French Farmer's Baked Beef and Barley
From The Old Farmer's Almanac Everyday Cookbook

Ingredients:

1-1/2 pounds stew beef
3 tablespoons vegetable oil
1 medium onion, chopped
5 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 cup pearl barley
1 tablespoon finely chopped fresh parsley, for garnish

Instructions:

Preheat the oven to 350°F (175°C). Trim all of the fat from the beef and cut into 1/2-inch cubes. Heat the oil in a large skillet and sauté the onion. Add the beef cubes and brown them on all sides. Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread.

Pearl barley beside a creamy lentil soup and topped with some sauteed spinach or kale is insanely satisfying. Especially with this Red Lentil Soup + Lemon recipe from 101cookbooks.
http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html