8 oz. fresh mushrooms, sliced (3 c.)
1 med. green pepper, chopped (1/2 c.)
1 med. onion, chopped (1/2 c.)
1 clove garlic, minced
2 tbsp. corn oil butter
3/4 c. quick-cooking barley
3/4 tsp. ground sage
1/2 tsp. salt
5 c. beef flavored broth

In 3-quart covered saucepan, cook mushrooms, green pepper, onions, and garlic in butter about 5 minutes or until tender but not brown. Stir in barley, sage, and salt. Add broth; bring to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until barley is tender. Makes 6 servings.