Barley Mushroom Risotto

This is a fantastic dish, albeit it takes about an hour to prepare and requires your attention for most of that hour. The barley gives it a wonderful chewy texture, and the garlic permeates the dish.

Barley Mushroom Risotto
2 1/2 cups chicken broth
1 1/2 tsp. butter
1 small onion, chopped
1/2 cup pearl barley
1/4 tsp. thyme
1/2 bay leaf
1 1/2 tsp. olive oil
1/2 lb. mushrooms, sliced
1 clove garlic, chopped
1 Tbsp. parsley

Bring chicken broth to boil in saucepan. Meanwhile, melt butter in large skillet. Add onion and saute 5 minutes. Add barley, thyme, bay leaf and 3/2 cup broth. Bring to a boil, and reduce heat to low. Simmer until most of the broth is absorbed. Add remaining broth, about 1/3 cup at a time, stirring and allowing it to absorb before adding more broth.

Meanwhile, heat olive oil in separate skillet. Saute mushrooms until tender. Add garlic, and cook 3 more minutes. Stir in the barley mixture and parsley. Remove bay leave and serve. Serves 3-4.