Title: Barley & mushroom pilaf
 Categories: Vegetables, Canadian, Mushrooms
      Yield: 8 Servings
 
      1 tb Soft margarine
      1    Onion, chopped
    3/4 lb Mushrooms, sliced
      1 c  Pot barley or pearl barley**
      3 c  Hot chicken stock
    1/2 c  Chopped fresh parsley
           Freshly ground pepper
 
  **Choose pot barley when possible because it is higher in fiber. They
  take the same length to cook.  May be prepared a day in advance for a
  buffet and refrigerated.  Reheat, covered in 350F oven for 30 min.
  
  Serve as an alternative to rice or potatoes.  Vary by adding chopped
  almonds, celery or green onion, fresh dill, thyme or basil.
  
  In nonstick skillet, melt margarine over medium heat; add onion and
  cook for about 2 min or until softened. Add mushrooms and cook,
  stirring occasionally for 5 min.
  
  Transfer mixture to 11x7" baking dish; add barkey and chicken stock.
  Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min
  longer. OR bake in 325F oven for 1 1/2 hours. Stir in parsley and
  pepper to taste. Makes 8 servings, 2/3 cup.
  
  Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g
  protein, 21 g carbohydrate Good source of fiber, excellent niacin 1
  starch, 1/2 fruit & veg, 1 fat choice