MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mushroom Barley Burgers
Categories: Burgers, Vegetarian
     Yield: 8 Burgers

     1 c  Uncooked barley; unhulled is
          - best
     2 c  Water
     3 tb Sunflower oil
   3/4 c  Onion (1 lg); minced
   3/4 c  Green pepper (1 md);
          - finely chopped
     1 ts Dried thyme leaf
     3 c  Mushrooms; diced,
          - firmly packed
   1/4 c  Fresh parsley; minced
   1/3 c  Walnuts; ground
     1 ts Salt
   1/8 ts Cayenne pepper
          Whole wheat flour
     8 sl Colby or Monterey Jack
          - cheese (optional)
     8    Whole wheat rolls
          Lettuce, sprouts, tomato,
          - Tahini Dressing,
          - mayonnaise, or mustard

 Combine the barley and water in a 2 qt saucepan. Bring to a boil and
 simmer, covered, until water is evaporated and barley is tender. You
 will have 2 cups of barley. Place 1-1/2 cups barley in a blender and
 blend until smooth. Put into medium-sized mixing bowl with unblended
 barley and mix.

 Heat 1 tb oil in 10" frying pan and sauté the onions and pepper on
 medium heat with the thyme. When the onions begin to brown, add
 mushrooms and continue to cook until tender and lightly browned.
 Remove from heat, drain any liquid, and add to barley along with
 parsley, nuts, bread crumbs, salt, and cayenne. Mix well. Add more
 bread crumbs if needed to stiffen mix. Form into 8 patties, and dip
 into flour on both sides to coat lightly.

 Heat frying pan with remaining 2 tb oil and cook burgers until brown.
 Flip. A slice of cheese can be added; cover pan and let cheese melt.
 Serve on rolls with lettuce, sprouts, tomato, Tahini Dressing,
 mayonnaise, or mustard.

 Recipe by Horn of the Moon Cookbook by Ginny Callan

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