---------- 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 chopped
      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
     28 oz Chicken broth (2 cans)
           Nonstick cooking spray
    1/4 c  Fresh parsley; chopped
    1/4 c  Orange juice
    1/4 ts Pepper
 
  Heat 1 tb oil in a large nonstick skillet over medium-high heat.
  Add mushrooms; sprinkle with 1/8 ts 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 ts oil to the skillet. Add onions, celery, carrots, and
  garlic. Sprinkle with 1/8 ts salt. Cook, stirring occasionally,o
  5 minutes. Add paprika, thyme, and sage. Cook 1 minute longer.
  Transfer vegetables to the bowl with mushrooms. Set aside.
  
  Heat remaining 1 ts 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 350°F. 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 ts salt and 1/4 ts 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.

  Yield: 12 Servings
  
  Recipe FROM: American Health, Nov 1995
 
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