1/2 c. barley
1 T. olive oil
1 onion, chopped
1 pkg. mushrooms, sliced
2 carrots, grated
1 t. thyme
3/4 t. salt
1/4 t. pepper
Carrots curls and thyme sprig, for garnish
In saucepot combine barley with 1-1/2 cups water. Over high heat bring to a boil; cover and reduce heat to medium-low. Simmer until tender and all the liquid is absorbed. In skillet heat oil over medium heat. Add onion, mushrooms, carrots, thyme, salt and pepper; cook until tender, 10 to 12 minutes. In bowl combine barley and mushroom mixture. Garnish.
