1 tablespoons olive oil
1 small onion, finely chopped
8 ounces mushrooms*, sliced
1⁄2 cup barley, not quick cooking
14 1⁄2 ounces chicken broth
1 teaspoon salt
Pepper, to taste
1⁄2 teaspoon ground sage
1⁄2 teaspoon dried thyme
1 tablespoon fresh parsley, for garnish
In a large, heavy saucepan, heat oil over med-high heat. Add onions and mushrooms and sauté until onions are translucent and mushrooms release their liquid.
Add barley and sauté 2 – 3 minutes more.
Add broth, salt, pepper, sage and thyme. Bring to a boil, reduce heat to simmer, cover and cook 40 – 45 minutes or until barley is tender and liquid is mostly absorbed. Remove from heat and let stand 5 minutes. Garnish with chopped parsley and serve.
NOTES: A mixture of mushrooms such as cremini and shitake are nice for this.