Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  margarine -- unsalted
  2        tablespoons  minced shallots
     1/4         pound  medium mushrooms -- thinly sliced 1
                        /3 cup  pearl barley
     1/8      teaspoon  salt -- optional
     1/8      teaspoon  fresh ground black pepper
  1 1/4           cups  unsalted beef broth -- pref. homemade
  2          teaspoons  minced Italian parsley -- for garnish

Preparation:

Adjust rack to center of oven and preheat oven to 350 F. Lightly spray bottom and sides of 1 quart casserole with Pam. Set aside. In a 10" skillet, heat margarine over Medium heat. Add shallots and saute, stirring frequently with a wooden spoon until lightly golden, about 2 minutes. Add mushrooms and saute,stirring constantly, just until they begin to exude their juices, about 1 minute. Add barley and stir until opaque and well coated with mushroom mixture, about 30 seconds. Season with salt and pepper. Spoon barley mixture into greased casserole and spread evenly with the back of a spoon. Pour heated broth over barley mixture. Cover casserole and cook in preheated oven until barley is tender and all the liquid is competely absorbed, about 45-50 minutes. Garnsih with minced parsley and serve immediately.

Nutritional Information:

58 Calories (kcal); 6g Total Fat; (85% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 201mg Sodium