Barley and Mushrooms

1/2 oz dried porcini mushrooms
1 C hot water
3 T olive oil
4 cloves garlic, minced
6 oz portobello mushroom caps, chopped
1 bunch scallions, diced
2 13-oz cans vegetable broth
1 C pearl barley
Salt and pepper
1/2 C grated Romano cheese
1/2 C grated Parmesan cheese

Combine porcini mushrooms with water in a large bowl and set aside.

Heat oil in a large skillet over medium-high heat. Add portobello mushrooms and cook, stirring occasionally, for 10 minutes, until they start to brown. Drain the porcini mushrooms, dice them, and add them to the skillet. Cook for a minute.

Add the garlic, 2 T of scallions, broth, barley, and salt and pepper. Bring to a boil, lower heat, and simmer, covered, for 12 minutes. Almost all of the liquid should be absorbed. Remove from heat and stir in the Romano.

Just before serving, garnish with the remaining scallions and the Parmesan.

4 servings, 389 calories