Barley-Mushroom Pilaf

• 4 cups water
• 1 cup uncooked pearl barley
• 3 (3 1/2-ounce) packages fresh shiitake mushrooms
• Cooking spray
• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 3/4 cup chopped yellow bell pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup (3 ounces) grated dry Monterey Jack or fresh Parmesan cheese

1. Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer for 45 minutes.
2. Remove from heat, and let stand, covered, 5 minutes.
3. Preheat oven to 350u0b0.
4. Remove and discard stems from mushrooms, and slice mushroom caps. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, and saute 3 minutes. Remove from skillet. Heat oil in skillet over medium heat. Stir in onion; cover and cook 6 minutes. Add bell peppers; cover and cook 2 minutes. Stir in the cooked barley, mushrooms, broth, and next 4 ingredients (broth through black pepper).
5. Spoon half of barley mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with half of cheese. Repeat layers. Cover and bake at 350u0b0 for 45 minutes.

water, pearl barley, fresh shiitake mushrooms, cooking spray, olive oil, onion, red bell pepper, yellow bell pepper, chicken broth, parsley, thyme, salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/barley-mushroom-pilaf (may not work)