2 tablespoons olive oil
3 cups chopped leek, about 3 large ones
3 cups sliced cremini or regular white mushrooms, about 8 oz.
1 cup uncooked pearl barley
1 tsp salt
pepper to taste
2 14-ounce cans of fat-free, low salt chicken broth
2 tablespoons chopped fresh parsley
Heat oil in large saucepan over medium heat. Add leek, cook 20 minutes or until tender and golden, stirring once in a while. Add mushrooms, cook 5 minutes, stirring once in a while. Add barley, salt and pepper, cook one minute, stirring constantly. Add broth bring to a oil. Cover, reduce heat, simmer 30 minutes,
Give a stir as you remember. Uncover and cook 5 minutes more until liquid is absorbed. Stir in parsley. 6 servings