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In a medium saucepan, combine rice and enough water to cover by 2 inches. Simmer, covered, until rice grains are tender and most have popped open, 40 to 50 minutes. Drain and set aside. Meanwhile, in a second medium saucepan, bring broth and barley to boil. Cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed, about 30 minutes. Set aside off of the heat for 5 minutes and then toss with rice.
Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper, apricots, barley and rice and cook until heated through. Stir in tarragon, salt and pepper and serve.