1/2 c pearl barley
1 tbsp butter
1 garlic clove, minced
6 oz crimini mushrooms, chopped
1 cup stock
1/4 tsp salt
1/8 tsp pepper
1/8 tsp thyme
In a dry saucepan over medium heat, toast barley, stirring often, until it starts to brown, about 3 minutes. Transfer to a mixing bowl.
In same saucepan over medium heat, melt butter. Add garlic and cook until aromatic, about 1 minute. Stir in mushrooms and cook until they release their liquid and become tender, about 3 minutes. Stir in barley, stock, 1/3 c water, salt, pepper, and thyme. Bring to a boil over high heat, reduce to medium-low, cover and simmer until barley is tender, 30-35 minutes.
Source: Cooking for Baby
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