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    Barley & Mushroom Casserole

    1 tablespoon stick margarine
    1 (8-ounce) package presliced mushrooms
    1 (3 1/2-ounce) package shiitake mushrooms, stems removed and caps sliced
    1 cup uncooked pearl barley
    1 (1-ounce) envelope onion soup mix (such as Lipton Recipe Secrets)
    4 cups water
    Chopped chives (optional)

    Preheat oven to 350º.

    Heat margarine in a medium nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until tender. Set aside.

    Combine barley, onion soup mix, and water in a 3-quart casserole, and stir in mushroom mixture. Cover and bake at 350º for 1 hour and 15 minutes or until liquid is almost absorbed. Garnish casserole with chives, if desired.

    Serving Size: about 3/4 cup. Per serving: 162 calories, 5 grams protein, 31 grams carbohydrate, 6 grams fiber and 3 grams fat.

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