Barley with Shiitake Mushrooms and Sage

Serves 4.

Notes: The chewy pops of mushroom make this dish. If you can't find fresh shiitakes, substitute cremini, oyster or white button mushrooms. For a gluten-free variation, substitute any GF grain for the barley (brown rice or quinoa would work well), and use tamari instead of soy sauce. You can cook the barley in a rice cooker using a 2-1 ratio of water to grains, and set the cooker on its "brown rice" setting. Drain any remaining water at the end of cooking.

• 1 1/2 c. pearled or quick-cooking barley

• 2 tbsp. olive oil

• 2 large garlic cloves, chopped finely

• 5 medium sage leaves, finely chopped (about 1 tbsp.)

• 3 1/2 oz. (about a dozen medium-size) fresh shiitake mushrooms, stems removed and caps sliced 1/8-in. thick

• 1 tbsp. soy sauce

• 1 1/2 tsp. freshly squeezed lemon juice

Directions

In a medium (3-quart) saucepan, bring 2 quarts of water to a rolling boil. Add the barley and cook until cooked through and chewy, 15 to 30 minutes depending on the variety. When done, drain the barley into a colander in the sink and set aside.

While the barley is cooking, heat the olive oil and garlic in a medium or large (10- or 12-inch) stainless steel or cast-iron skillet over medium heat. When bubbles begin to form around the edges of the garlic (after about 1 minute), add the sage and mushrooms. Sauté until the mushrooms have begun to brown around the edges and golden-brown bits have begun to stick to the bottom of the pan, about 5 minutes.

Turn off the heat under the skillet and add the soy sauce and lemon juice. Use a wooden spoon to scrape up all of the browned bits from the bottom of the pan, stirring them into the mushrooms and sage.

Add the barley to the skillet and stir until grains are coated and the mushrooms are distributed evenly throughout. Serve warm.

Nutrition information per serving:

Calories340Fat8 gSodium230 mg

Carbohydrates61 gSaturated fat1 gCalcium29 mg

Protein8 gCholesterol0 mgDietary fiber12 g

Diabetic exchanges per serving: 4 bread/starch, 1½ fat.