This is one of those simple recipes I love. Yes, the barley does take awhile to cook, but it's minimal effort for the chef. The healthy, whole-grain barley has a meaty texture which holds up to a lot of simmering; it doesn't soak up moisture like rice or pasta does. Makes 6-8 servings.

Ingredients:

• 1 c. barley (not pearled but whole grain, if possible)
• 2 bay leaves
• 1-2 qt. water
• 1/2 lb. mushrooms
• 1 TBS. fresh, chopped rosemary
• 1 TBS. fresh, chopped garlic
• 28 oz. can tomatoes
• 2 TBS. fresh, chopped parsley
• Optional: Jack or Cheddar cheese
  

Boil, then let simmer 2 hours or more: > 1 c. barley > 2 bay leaves > 1-2 qt. water

Grill in some olive oil: > 1/2 lb. mushrooms

To cooked barley, add: > Grilled mushrooms > 1 TBS. fresh, chopped rosemary > 1 TBS. fresh, chopped garlic > 28 oz. can tomatoes > 2 TBS. fresh, chopped parsley > more water if needed, for right consistency

Ready to eat! We sometimes add some cubed Jack or Cheddar cheese just before serving.