INGREDIENTS

INSTRUCTIONS

Bring the water to a boil in a medium-size saucepan.  Stir in the
barley, lower the heat, cover and simmer until tender, about 50
minutes. 2. Meanwhile, heat 1/4 cup broth in a large skillet over
medium heat until it simmers. Add the shallots and stir until most of
the liquid has evaporated, about 2 minutes. Add the mushroom cubes  and
1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1  cup
of broth and stir, scraping the bottom of the skillet. Bring to a
boil. Reduce heat and simmer, until the liquid is reduced to a sauce
consistency, about 15 minutes. Stir in the sage, rosemary, salt and
pepper. Stir in the barley. Keep warm. 3. Preheat the broiler.  Brush
both sides of the portobellos, wityh the remaining 1/4 cup chicken
broth.  Season the underside lightly witht salt and pepper to taste.
Broil until softened, about 2 minutes per side. Place 1 mushroom on
each of 4 plates and spoon the barley mixture over them. Garnish with
parsley and serve immediately. Mis-typed by Jane Rosenberg-Coombs  with
lots of help from Tux 'n Tails 10/15/96 Recipe By  : NYTimes 1/1/95 -
Molly O'Neill  Posted to MC-Recipe Digest V1 #248  Date: Thu, 17 Oct 96
07:52:39 PDT  From: jfcoombs@avana.net  NOTES : THis recipe was
included in an article entitled "Lighten UP" .  Relates to new year's
resolutions.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 1202.2mg
Potassium: 202.8mg
Carbohydrates: 29.8g
Fiber: 6g
Sugar: <1g
Protein: 5.9g