1. Place barley in a large pot, fill pot with water near the top and bring to a boil, lower heat and cook until, halfway done (about 15-20 minutes), skim off foam as needed. 2. Drain barley in cold water and set aside. 3. In a pan add olive oil, 2 tablespoon margarine/butter, garlic and sauté briefly (1 minute), then add mushrooms, 1/4 cup onions, carrots and stir fry until mushroom & carrots are half cooked (about 15 minutes), remove to a dish and set aside. 4. In the same pan add the barley and some chicken broth and stir until the liquid is absorbed, continue to add more broth (until the liquid is absorbed) and the barley is "al dente" (about 15 minutes)! 5. Add to the pan 2 tablespoon margarine/ butter, the reserved mushroom/carrots, thyme, oregano, basil, Parmesan cheese and sour cream, stir and cook for a few minutes. Add lemon juice and salt & pepper to taste. 6. Add tomatoes, toss and remove to a dish. 7. Add 1/4 cup red onions on top of the barley for a nice pleasing look to this dish. 8. Enjoy! 9. Note: #1- Add any variety and/or combination of mushrooms to your liking! #2- Corrected instructions based on reading reviews -- . ---------------------------------------------------------------------------
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