Barley, Sausage and Vegetable Stew

Source: National Barley Foods Council

1 tablespoon olive oil
1/2 pound small white button mushrooms, cut in half
1 medium onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried leaf oregano, crushed
2 teaspoons dried leaf basil, crushed
6 cups fat-free chicken broth
1 cup pearl barley
2 bay leaves
3 medium carrots, peeled and sliced 1/4-inch thick
1/2 cup Pinot Noir wine or chicken broth
1 pound fat-reduced Kielbasa sausage, cut into 1/2-inch-thick slices

In a large pot with a lid, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Saut� for 3 to 4 minutes, stirring occasionally. Add oregano and basil; saut� for 2 more minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and cook 25 minutes.

Mix in carrots, wine or broth and remaining 1/4 pound mushrooms. Bring to a boil. Reduce heat and simmer 20 minutes. Add sausage and cook 5 minutes longer. Remove bay leaves. Ladle stew into bowls, and serve.

Makes 8 servings.

Nutritional information per serving: 249 calories, 17 grams protein, 28 grams carbohydrate, 6 grams fiber, 7 grams fat, 642 milligrams sodium