Traditionally risotto contains a considerable amount of cheese. This version lets you enjoy the soft texture of grain and melted cheese with a fraction of the calories. Oyster mushrooms give the recipe a flavor reminiscent of seafood. Other mushrooms may be substituted.

1. In a large, heavy saucepan, bring the water to a boil. Add the rice and barley and return to a boil, stirring frequently. Reduced heat to low and simmer, uncovered, stirring occasionally, until the barley and rice are tender and have absorbed most of the water, about 50 minutes.

2. About 10 minutes before the rice and barley are done, heat the olive oil in a large frying pan over medium heat. Add the mushrooms, and saute until barely tender, 8 to 10 minutes.

3. Add the barley-rice mixture to the mushrooms and stir to combine. Add the broth, cheese, and pepper. Stir until the cheese melts and the mixture is creamy.

4. To serve, divided among individual plates.

Each Cup is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber).

You will need: 4 oz each pearl barley and brown rice, preferrably short- or medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced mushrooms.

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attempt a risotto with any barley except pearl barley. Pearl barley is still an excellent source of dietary fiber, providing a generous 3 grams per 1/2-cup cooked serving. A cup of cooked pearl barley offers the same amount of protein as a glass of milk; it also contains niacin, thiamine, and potassium. Another plus: it contains a substance that inhibits cholesterol production in the blood. **Edited by kitpath@earthlink. Net 3/99