Barley mushroom dressing
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Barley mushroom dressing
  Barley    Mushrooms    Dressings  
Last updated 6/12/2012 1:07:12 AM. Recipe ID 33059. Report a problem with this recipe.
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      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 350. 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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Recipe ID 33059 (Apr 03, 2005)

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