Instructions: Salt (if using canned broth, less salt will be needed)

In large heavy-bottom saucepan, melt butter over medium-high heat. Add mushrooms and onion and saute until mushrooms are limp, about 5 minutes. Add garlic and stir about 1/2 minute. Immediately add wine. Increase heat to high and reduce wine until syrupy, about 3 minutes.

Reduce heat to medium and stir in diced apple and barley. In bowl or large measuring cup, mix together broth and water. Add 1 cup to barley and simmer until almost all liquid is absorbed, 6 to 8 minutes.

Stir in another 1 cup broth mixture and continue cooking, stirring often, until all liquid is absorbed. Repeat process again until all liquid has been used and barley is tender.

Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt, if needed.

Makes 4 servings.

Note: Allow 50 to 60 minutes total
cooking time for this recipe.

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