Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
6 oz Mushrooms; halved sliced
1 ts Salt
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely choppd
2 Carrots; peeled sliced
2 cl Garlic; thinly sliced
1 ts Paprika
1/4 ts Dried thyme
1/4 ts Dried sage
1 1/4 c Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
1/4 c Fresh parsley; chopped
1/4 c Orange juice
1/4 ts Pepper

Heat 1 tbsp of the oil in a large nonstick skillet over medium-high
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 1/2-qt casserole
dish with nonstick cooking spray. Set aside.

Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add 3/4 tsp salt and 1/4 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 2/3-cup 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 **

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