MUSHROOM BARLEY RISOTTO

• � cup butter
• 1 onion diced
• � tsp each salt and pepper
• 1 cup pearl or pot barley
• 2 cups chicken stock
• 4 cups chopped mushrooms (about 12 oz.)
• 1 tbsp lemon juice
• 2 tbsp. Chopped fresh parsley

In saucepan, melt half of the butter over medium heat. Add onion, salt and pepper cook, stirring, until onion is softened, about 4 minutes. Stir in Barley, cook stirring, for `1 minute. Add stock and 1 � cups water; bring to boil. Cover, reduce heat and simmer just until barley is tender and liquid is absorbed, about 40 minutes. Remove from heat; let stand for 5 minutes.

Meanwhile, in skillet, melt remaining butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until no liquid remain, about 8 minutes. Scrape mushrooms over barley, sprinkle with lemon juice. With for, toss gently. Sprinkle with parsley. Makes 4 servings.