Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
1 red onion	Washed, peeled and diced
3 cups low sodium vegetable broth
1 1/2 cup pearl barley	Uncooked
6 ounce mushrooms	Washed, raw and sliced
½ cup parsley or 2 tablespoons dried	Washed and chopped

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	For vinaigrette: Whisk together vinegar, honey and mustard. Slowly add 3 tablespoons oil while whisking, until emulsified. Add salt and pepper. Whisk
2	In a small sauce pan, sauté  mushroom in 1 tablespoon oil.
3	In a medium pot, bring broth to a boil and add barely.
4	Reduce heat and simmer, covered, until barely is tender, 35 to 40 minutes. Drain any excess liquid.
5	Stir in mushrooms and onions. Cook until tender. Drain	Cook until internal temperature reaches 135°F.
6	Add vinaigrette and toss to coat Serve warm or chilled.