Recipe - Barley Mushroom Dressing

2 tablespoon Olive oil
6 ounce Mushrooms; halved & cut or sliced up
1 teaspoon Salt
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely choppd
2 Carrots; peeled & cut or sliced up
2 cl Garlic; thinly cut or sliced up
1 teaspoon Paprika
One fourth teaspoon Dried thyme
One fourth teaspoon Dried sage
1 One fourth cup Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
One fourth cup Fresh parsley; chopped
One fourth cup Orange juice
One fourth teaspoon Pepper

Heat 1 tbsp of the oil in a large nonstick skillet over mediumhigh heat.
Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without stirring for
1 minute. Cook, stirring, for 4 more minutes, or until mushrooms are just
softened. Transfer mushrooms to a large bowl. Set aside.

Add 2 tsp oil to the skillet. Add onions, celery, carrots and garlic.
Sprinkle with 1/8 tsp of the salt. Cook, stirring occasionally, 5 minutes.
Add paprika, thyme and sage. Cook 1 minute longer. Transfer vegetables to
the bowl with mushrooms. Set aside.

Heat remaining 1 tsp of oil in a large saucepan. Add barley and cook,
stirring, for 1 minute. Add chicken broth and bring to a boil. Lower heat,
cover and simmer 50 minutes, or until barley is tender but not mushy.

Preheat the oven to 350ø. Lightly coat a deep, 2 1/2qt casserole dish with
nonstick cooking spray. Set aside.

Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add Three fourths tsp salt and One fourth tsp pepper. If the mixture seems dry,
stir in a little water or chicken broth. Transfer the mixture to the
prepared casserole dish and cover with aluminum foil.

Bake for 30 to 40 minutes, uncovering the dressing for the last 15 minutes.
Makes 12 servings.

* Approximate nutritional analysis: 119 calories per 2/3cup serving; 4g
protein; 20g carbohydrate; 3g fat (22% of calories); 4g fiber; 346mg
sodium; 35% of the Daily Value for vitamin A.

** American Health November 1995 **

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini