Barley Mushroom Dressing

---------- Recipe via Meal-Master (tm) v8.02

Title: BARLEY MUSHROOM DRESSING
Categories: Magazine, Holidays, Breads
Yield: 12 servings

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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