Ingredients

2 T extra virgin olive oil

1 large onion finely chopped

1 pound mushrooms chopped (crimini)

1 1/2 cups pearl barley

4 sprigs fresh thyme

8 oz carrots finely chopped

3 cups veggie broth

1 oz/ 2/3cup Parmesan Cheese grated

salt and pepper

1 T Sherry Vinegar (or other acid)

1/4 cup chopped parsley

Preparation

Saute with Olive oil on medium heat:

  • 1st onions with some salt/pepper (1/8 t) (5 mins),
  • Add mushrooms until browned stir occasionally (2 min)
  • add barley and thyme and stir till brown (2 min)

Slow cook/crock pot:

  • transfer saute and add carrots
  • add broth and 1 1/2 cup water
  • add 1/4 t salt Cover and cook until moisture absorbed and barley/carrots tender (about 3 hours)

Discard thyme and stir in:

  • paremssan, vinegard, 1/2 t salt, 1/4 t pepper
  • thin with water as necessary and top with parsley