Instructions: 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."

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