Barley, Rice and Mushrooms

6 cups water

salt

1/2 cup barley

1/2 cup short grain white rice

3 Tbsp butter

1/2 pound mushrooms, wiped clean, sliced

1/2 cup chicken broth

pepper

Bring the water and 1 tsp salt to a boil in a large (at least 2-quart) pot. Add the barley and rice and let simmer for 25 minutes, or until tender.

Drain any water that remains after the grains are cooked.

Melt the butter in a large skillet. Add the mushrooms and slowly cook over low heat for 7 to 10 minutes. Mix in the barley, rice and chicken broth.

Season to taste with salt and pepper.

Serves 4.