In a large (at least 2-quart) pot, bring 6 cups of salted water to a boil. Add the barley and rice and let simmer for 25 minutes, or until tender. Drain any water that remains after the barley and rice are cooked. Melt the butter in a large skillet. Add the mushrooms and slowly cook over low heat for about 7 to 10 minutes. Mix in the cooked barley and rice and the chicken broth. Salt to taste and serve. NOTE: "Mark Peel, the chef of Campanile Restaurant in Los Angeles, made up this dish, which is greater than the sum of its parts. This is a speedy risottolike dish. Intermingled, the earthy flavors of mushrooms, barley, and rice taste unexpectedly new and different." Recipe by: The Supper Book - Marion Cunningham Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 4|
|Calories from Fat: 83 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 222.3mg||8 %|
|Potassium 361.6mg||10 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 40.8g|
|Protein 6.2g||9 %|
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Calories per serving: 291
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