Barley Mushroom Dressing Recipe - extra-virgin olive oil

Method

• Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat.
• Add in mushrooms; sprinkle with 1/8 tsp of the salt.
• Cook without stirring for 1 minute.
• Cook, stirring, for 4 more min, or possibly till mushrooms are just softened.
• Transfer mushrooms to a large bowl.
• Set aside.
• Add in 2 tsp oil to the skillet.
• Add in onions, celery, carrots and garlic.
• Sprinkle with 1/8 tsp of the salt.
• Cook, stirring occasionally, 5 min.
• Add in paprika, thyme and sage.
• Cook 1 minute longer.
• Transfer vegetables to the bowl with mushrooms.
• Set aside.
• Heat remaining 1 tsp of oil in a large saucepan.
• Add in barley and cook, stirring, for 1 minute.
• Add in chicken broth and bring to a boil.
• Lower heat, cover and simmer 50 min, or possibly till barley is tender but not mushy.
• Preheat the oven to 350 .
• Lightly coat a deep, 2 1/2-quart casserole dish with nonstick cooking spray.
• Set aside.
• Stir barley mix, parsley and orange juice into the bowl with the vegetables.
• Add in 3/4 tsp salt and 1/4 tsp pepper.
• If the mix seems dry, stir in a little water or possibly chicken broth.
• Transfer the mix to the prepared casserole dish and cover with aluminum foil.
• Bake for 30 to 40 min, uncovering the dressing for the last 15 min.
• Makes 12 servings.