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1
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat.
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2
Add in mushrooms; sprinkle with 1/8 tsp of the salt.
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3
Cook without stirring for 1 minute.
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4
Cook, stirring, for 4 more min, or possibly till mushrooms are just softened.
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5
Transfer mushrooms to a large bowl.
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6
Set aside.
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7
Add in 2 tsp oil to the skillet.
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8
Add in onions, celery, carrots and garlic.
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9
Sprinkle with 1/8 tsp of the salt.
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10
Cook, stirring occasionally, 5 min.
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11
Add in paprika, thyme and sage.
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12
Cook 1 minute longer.
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13
Transfer vegetables to the bowl with mushrooms.
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14
Set aside.
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15
Heat remaining 1 tsp of oil in a large saucepan.
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16
Add in barley and cook, stirring, for 1 minute.
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17
Add in chicken broth and bring to a boil.
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18
Lower heat, cover and simmer 50 min, or possibly till barley is tender but not mushy.
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19
Preheat the oven to 350 .
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20
Lightly coat a deep, 2 1/2-quart casserole dish with nonstick cooking spray.
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21
Set aside.
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22
Stir barley mix, parsley and orange juice into the bowl with the vegetables.
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23
Add in 3/4 tsp salt and 1/4 tsp pepper.
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24
If the mix seems dry, stir in a little water or possibly chicken broth.
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25
Transfer the mix to the prepared casserole dish and cover with aluminum foil.
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26
Bake for 30 to 40 min, uncovering the dressing for the last 15 min.
