---------- 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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