Cook the barley according to package directions, substituting 2 cups orange juice for 2 cups of the water; drain. Toss warm barley with thinly sliced radishes, a dash of ground red pepper to taste, finely shredded orange peel, and snipped fresh mint and cilantro. For dressing, combine 1/4 cup orange juice, 3 tablespoons salad oil, 1 tablespoon toasted sesame oil, 2 tablespoons white wine vinegar, salt, and pepper. Toss barley mixture with half the dressing; reserve remaining half for dipping sauce. Place on Bibb lettuce leaves, roll up, and serve. Makes 4 to 6 servings.