PREP: 35 MINUTES COOK: 1 HOUR MAKES: 5 SERVINGS

1½ ounces fresh chanterelle, stemmed oyster, and/or stemmed
shiitake mushrooms, sliced
1 large shallot, finely chopped (½ cup)
1 clove garlic, minced (½ teaspoon)
1 tablespoon extra-virgin olive oil
1/3 cup dry white wine
3¾ cups chicken stock or reduced-sodium chicken broth
½ cup regular barley
Chopped fresh flat-leaf parsley

1. In a large skillet cook mushrooms, shallot, and garlic in hot oil over medium heat for 5 to 10 minutes or until mushrooms are tender and lightly browned. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated.

2. Meanwhile, in a medium saucepan bring chicken stock to boiling; reduce heat. Keep hot over very low heat.

3. Add barley to mushroom mixture; stir to coat. Add 1 cup of the hot stock to the barley mixture. Cook over medium heat until liquid is absorbed, stirring occasionally. (This should take about 15 minutes. If the liquid absorbs too quickly, reduce the heat.) Repeat with 2 cups more of the hot stock, adding 1 cup at a time and cooking until all the liquid is absorbed before adding more, stirring occasionally. (This should take about 30 minutes.)

4. Stir in the remaining hot stock. Cook until the barley is slightly creamy and just tender. (This should take about 15 minutes. Increase the heat slightly if the mixture is too wet.) Sprinkle with parsley.

Nutrition Facts per serving: 145 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 366 mg sodium, 23 g carbo., 4 g fiber, 5 g pro.