| 1 | **choose pot barley when possible because it is higher in fiber. |
| 2 | They take the same length to cook. |
| 3 | May be prepared a day in advance for a buffet and refrigerated. |
| 4 | Reheat, covered in 350f oven for 30 min. |
| 5 | serve as an alternative to rice or potatoes. |
| 6 | Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil. |
| 7 | in nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 min or until softened. |
| 8 | Add mushrooms and cook, stirring occasionally for 5 min. |
| 9 | transfer mixture to 11x7" baking dish; add barkey and chicken stock. |
| 10 | Bake, covered, in 350f oven for 1 hour; uncover and bake for 10 min longer. |
| 11 | Or bake in 325f oven for 1 ?hours. |
| 12 | Stir in parsley and pepper to taste. |
| 13 | Makes 8 servings, 2/3 cup. |
| 14 | 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, ?fruit & veg, 1 fat choice |
