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Method
Make it happen
- 01
Rinse pearl barley under cold water. Heat oil in a saucepan and sauté onion 5 minutes.
- 02
Add mushrooms and cook 6 minutes until lightly browned, then stir in barley and thyme.
- 03
Pour in warm stock and simmer gently, partially covered, for 35–45 minutes, stirring occasionally.
- 04
When barley is tender, let any excess liquid reduce, season with pepper and serve.