Sausage-Mushroom Barley `Risotto'

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1 tablespoon olive oil

1 mild Italian sausage, removed from casing and chopped

1 small onion, minced

1 garlic clove, minced

1/2 pound mushrooms, sliced

1/2 cup dry white wine

4 cups cooked pearl barley (from Master Recipe)

Approximately 2 cups chicken broth, heated

Salt to taste

1/4 cup grated Parmesan cheese

Freshly ground pepper to taste

1 heaping tablespoon finely chopped Italian parsley

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