Vegetable-Studded Barley

From "U.S.A. Cookbook" by Sheila Lukins
Barley, a grain of the grass family, is one of my favorite accompaniments for chilis and stews. But in this dish, barley stands proudly on its own, with all the integrity of the grain intact.

I cook barley until just tender, usually about 45 minutes. Watch the cooking time carefully or the grains will quickly become too soft.

Serves 6

2 cups diced (1/4 inch) carrots
10 ounces white mushrooms
1 cup pearl barley
4 cups chicken broth
1 cup water
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

1. Bring a saucepan of water to a boil, add the carrots, and cook until tender, about 10 minutes. Drain and set aside.
2. Trim, wipe clean, and quarter the mushrooms.
3. Rinse the barley in a strainer, and then place it in a large heavy pot. Add the broth, water, thyme, and mushrooms. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the barley is tender and the liquid has been absorbed, 40 to 50 minutes.
4. Stir in the carrots and the chopped parsley. Season with salt and pepper to taste, and serve immediately.